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Keftedes me Prassa

Bite-sized crispy fritters, typically referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties offer a delicious combination of rich ground beef with the subtle, mildly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and trim off the root ends and most of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine well using your hands then mold a several tablespoonfuls into a croquette, flattening a slightly. Set on a platter and proceed for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a tray covered with kitchen paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine pleasure. The crispy crust gives way to a creamy filling. The spinach brings a vibrant, moderately natural flavor, while the cheese offers a deep, umami creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any excess liquid and set aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until combined. If the mixture looks too wet, incorporate some more crumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a nut but less bulky than an egg, and put them on a plate covered with wax paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Fry the patties a small batch for 2–3 minutes each side, turning so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the pulses submerged if needed.

Stir in the cracked wheat and continue cooking until tender. Strain the mixture thoroughly and reserve in a container.

Warm half of the