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Keftedes me Prassa

Small crispy fritters, typically called keftedes, stand as a treasured signature dish in Jewish culinary traditions. These particular leek patties offer a tasty fusion of hearty ground beef with the delicate, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and remove the base and the majority of the dark green parts. Cut in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with seasoning. Stir completely using your hands then form a couple of spoonfuls into a croquette, shaping a bit. Place on a plate and continue for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the finished patties to a plate covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The crispy crust reveals a smooth center. The spinach imparts a bright, slightly earthy note, while the dairy offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

For raw spinach, rinse it carefully, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a medium flame and cook the diced onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the mixture looks too wet, incorporate some extra crumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an egg, and place them on a tray covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the patties a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to keep the legumes covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the mixture completely and put aside in a container.

Heat half of the