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Keftedes me Prassa

Petite pan-fried patties, typically known as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek fritters offer a delicious blend of rich beef with the subtle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and remove the root ends and most of the green tops. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Mix well using your palms then form a several spoonfuls into a patty, flattening a bit. Place on a platter and continue for the rest of the ingredients.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, cook the patties in small groups until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the finished fritters to a plate covered with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a real pleasure. The crunchy outside opens up to a creamy interior. The fresh spinach imparts a fresh, somewhat natural note, while the cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and spice with seasoning. Mix completely until combined. If the preparation seems too wet, add some additional breading.

Using your hands, form the dough into oval shapes slightly larger than a walnut but more compact than an large egg, and place them on a tray topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a depth of about half an inch. Cook the patties a small batch for two to three minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and fill with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the legumes submerged if necessary.

Stir in the burghul and proceed cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Warm half of the