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Keftedes me Prassa

Bite-sized crispy patties, often referred to as keftedes, are a beloved signature dish in Jewish cooking. These particular leek patties offer a flavorful combination of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice well with pepper and salt. Stir completely using your palms then form a few spoonfuls into a patty, pressing a bit. Put on a platter and continue for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a dish covered with absorbent paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine treat. The golden crust gives way to a smooth interior. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese gives a rich, umami richness. You can substitute the cheesy element with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

For previously frozen spinach, carefully press out excess liquid.

Preheat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a container and spice with pepper and salt. Stir thoroughly until combined. If the preparation seems too wet, mix in some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a nut but less bulky than an egg, and place them on a plate topped with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes on both sides, turning so they are golden brown everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Put the lentils in a pot and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes covered if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the mixture well and put aside in a container.

Warm a portion of the