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Keftedes me Prassa

Bite-sized pan-fried patties, often referred to as keftedes, are a cherished delicacy in Jewish cooking. These leek croquettes present a flavorful combination of rich ground beef with the subtle, mildly sweet essence of leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks properly and trim off the root ends and most of the green tops. Cut in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir thoroughly using your palms then mold a several spoonfuls into a patty, pressing a slightly. Place on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is ready, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the finished fritters to a plate topped with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a true delight. The crispy outside gives way to a creamy center. The spinach imparts a bright, somewhat green note, while the cheese offers a savory, savory creaminess. You can substitute the dairy cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of liquid over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the dough appears too loose, mix in some extra breadcrumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes per side, rotating so they are golden everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the legumes covered if required.

Mix in the burghul and continue cooking until tender. Drain the ingredients well and reserve in a bowl.

Preheat 50% of the