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Keftedes me Prassa

Small crispy fritters, typically called keftedes, stand as a beloved signature dish in Jewish cuisine. These particular leek fritters present a delicious fusion of savory beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the green leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and season well with pepper and salt. Mix thoroughly using your hands then shape a few spoonfuls into a patty, shaping a little. Set on a plate and repeat for the balance of the mixture.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is hot, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the finished croquettes to a dish lined with paper towel and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The crunchy outside gives way to a soft interior. The leafy spinach imparts a vibrant, slightly green taste, while the cheese gives a savory, savory richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

If using previously frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Combine well until incorporated. If the dough appears too wet, add some extra crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but more compact than an large egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm oil to a depth of about half an inch. Cook the patties a handful for 2–3 minutes per side, flipping so they are crispy completely, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and submerge with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, adding additional water to ensure the legumes covered if needed.

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

Heat half of the