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Keftedes me Prassa

Petite crispy fritters, commonly called keftedes, stand as a cherished signature dish in Jewish cuisine. These wonderful leek patties offer a delicious combination of rich minced beef with the gentle, mildly sweet essence of tender leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks well and remove the base and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and season liberally with pepper and salt. Mix completely using your hands then shape a couple of spoonfuls into a ball, flattening a slightly. Set on a plate and continue for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the cooked croquettes to a tray topped with paper towel and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crispy outside gives way to a soft filling. The fresh spinach adds a vibrant, slightly earthy taste, while the dairy provides a rich, savory richness. Feel free to swap the cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the mixture appears too wet, add some extra breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a nut but less bulky than an large egg, and place them on a baking sheet covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a highly healthy snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pan and fill with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the pulses covered if required.

Stir in the burghul and proceed cooking until fully cooked. Strain the mixture well and put aside in a container.

Preheat 50% of the