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Keftedes me Prassa

Small pan-fried croquettes, often known as keftedes, are a treasured speciality in Jewish culinary traditions. These leek fritters present a tasty fusion of rich beef with the delicate, slightly sweet flavour of tender leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the roots and most of the green tops. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Stir well using your palms then shape a few spoonfuls into a patty, pressing a bit. Set on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small groups until golden on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true treat. The golden crust gives way to a soft center. The leafy spinach imparts a bright, somewhat natural note, while the dairy offers a deep, savory creaminess. Feel free to swap the dairy cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a pan over a moderate heat and cook the onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the preparation appears too loose, incorporate some additional breading.

With your fingers, shape the mixture into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes on both sides, flipping so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and tender interior, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Place the brown lentils in a pot and fill with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to keep the pulses covered if required.

Add the bulgur wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Heat half of the