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Keftedes me Prassa

Petite pan-fried croquettes, typically known as keftedes, are a beloved signature dish in Jewish cooking. These wonderful leek patties deliver a tasty combination of rich minced beef with the delicate, sweetly mild taste of fresh leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and trim off the base and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch pieces. Place in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season well with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a ball, flattening a little. Put on a platter and continue for the balance of the mixture.

Preheat olive oil in a pan to a level of about 2cm over a medium flame. When the olive oil is hot, brown the patties in small groups until crispy on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the finished fritters to a tray topped with paper towel and let to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a genuine treat. The crispy exterior reveals a smooth interior. The spinach adds a vibrant, moderately green note, while the dairy offers a savory, umami smoothness. It's possible to replace the cheesy element with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Take off the flame.

Combine the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the dough appears too wet, add some additional breadcrumbs.

By hand, form the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and place them on a plate lined with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a pan and fill with enough cold water. Cook over a medium heat for about 20 mins or until nearly done, adding extra liquid to keep the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until softened. Drain the mixture thoroughly and reserve in a container.

Warm half of the