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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, stand as a cherished speciality in Jewish culinary traditions. These leek patties present a tasty blend of hearty beef with the delicate, sweetly mild essence of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks well and trim off the roots and the bulk of the green tops. Cut lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with salt and pepper. Combine thoroughly using your hands then form a several spoonfuls into a patty, flattening a little. Place on a plate and repeat for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready croquettes to a dish topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real treat. The golden exterior reveals a soft center. The leafy spinach imparts a fresh, somewhat green taste, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a little hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too soft, mix in some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate covered with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, warm oil to a level of about half an inch. Brown the fritters a small batch for two to three minutes per side, rotating so they are golden all over, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only delicious but also a extremely nutritious snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes covered if required.

Stir in the burghul and continue cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Heat 50% of the