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Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek patties present a delicious fusion of hearty beef with the gentle, mildly sweet taste of fresh leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and trim off the base and the majority of the green stalk. Chop lengthwise longways then into half-inch pieces. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Mix well using your hands then form a several tablespoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the remaining of the mixture.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small groups until golden on all sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Take out the ready patties to a tray lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The crispy crust reveals a creamy center. The leafy spinach adds a bright, somewhat natural taste, while the cheese provides a rich, savory smoothness. Feel free to swap the dairy cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to serve

If using leafy greens, clean it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a big pot with a little water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the stove.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the preparation looks too wet, incorporate some more crumbs.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a tray lined with wax paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the patties a handful for two to three minutes each side, flipping so they are crispy all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a pan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to ensure the lentils immersed if needed.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Warm half of the