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Keftedes me Prassa

Petite crispy patties, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These wonderful leek fritters present a tasty combination of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the roots and most of the dark green parts. Slice lengthwise longways then into half-inch pieces. Transfer in a deep frying pan and cover with water, then cook over a moderate heat for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then form a several scoops into a ball, pressing a little. Place on a platter and continue for the rest of the mixture.

Warm oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the ready patties to a plate covered with absorbent paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine treat. The golden exterior gives way to a soft center. The spinach adds a fresh, somewhat natural flavor, while the dairy gives a savory, umami smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any extra water and put aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the preparation seems too wet, add some additional breading.

By hand, shape the mixture into oval shapes a bit bigger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses covered if required.

Add the burghul and keep cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Preheat 50% of the