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Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek patties offer a flavorful blend of savory ground beef with the delicate, slightly sweet flavour of tender leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks properly and cut away the root ends and the majority of the green tops. Cut into halves lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice liberally with seasoning. Mix well using your fingers then form a several tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, cook the patties in small batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Remove the cooked fritters to a tray lined with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese patties are a true delight. The golden crust reveals a creamy center. The fresh spinach imparts a vibrant, moderately natural flavor, while the cheese provides a savory, savory richness. It's possible to replace the dairy cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it well, removing any stalks, and roughly chop it into large chunks. Place in a deep pan with a bit of water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine well until combined. If the mixture appears too loose, add some more breadcrumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for a couple of minutes per side, rotating so they are golden all over, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a pan and fill with enough cold water. Boil over a medium flame for about 20 mins or until nearly done, pouring extra liquid to keep the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Drain the mixture completely and set aside in a bowl.

Preheat half of the