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Keftedes me Prassa

Petite pan-fried fritters, often called keftedes, stand as a beloved delicacy in Jewish cooking. These particular leek patties deliver a delicious fusion of savory minced beef with the delicate, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks well and remove the base and the bulk of the green tops. Chop in half along the length then into half-inch pieces. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Combine completely using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Place on a plate and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the croquettes in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked fritters to a dish lined with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These spinach with cheese patties are a genuine treat. The golden crust gives way to a soft center. The fresh spinach imparts a vibrant, slightly natural flavor, while the cheese offers a savory, savory creaminess. You can substitute the cheesy element with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir well until combined. If the preparation seems too wet, add some more breading.

With your fingers, form the mixture into oval shapes somewhat larger than a nut but more compact than an egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to maintain the pulses covered if required.

Stir in the burghul and keep cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Heat half of the