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Keftedes me Prassa

Petite crispy patties, typically called keftedes, represent a treasured signature dish in Jewish culinary traditions. These particular leek patties present a flavorful combination of savory beef with the gentle, mildly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks carefully and cut away the base and most of the green stalk. Slice into halves lengthways then into half-inch pieces. Place in a large skillet and fill with water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Combine thoroughly using your palms then mold a few spoonfuls into a croquette, shaping a bit. Place on a tray and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the croquettes in batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish topped with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The golden crust reveals a creamy center. The leafy spinach brings a fresh, slightly green taste, while the grated cheese offers a deep, savory richness. You can substitute the cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Combine completely until blended. If the preparation seems too soft, add some extra breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, flipping so they are golden completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only delicious but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with plenty of water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to maintain the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the ingredients completely and put aside in a mixing bowl.

Preheat half of the