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Keftedes me Prassa

Bite-sized fried fritters, typically known as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek fritters present a tasty blend of rich ground beef with the gentle, slightly sweet essence of leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the base and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter rounds. Put in a deep pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season generously with pepper and salt. Mix well using your fingers then shape a several scoops into a ball, pressing a bit. Set on a plate and repeat for the balance of the preparation.

Preheat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, fry the croquettes in small batches until crispy on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a plate lined with paper towel and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The crunchy outside reveals a soft center. The fresh spinach adds a vibrant, slightly earthy taste, while the grated cheese gives a savory, umami creaminess. You can substitute the cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 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 sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, removing any hard stems, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with salt and pepper. Combine well until combined. If the dough appears too loose, add some more breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a plate topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring more water to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Drain the mixture completely and reserve in a mixing bowl.

Preheat 50% of the