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Keftedes me Prassa

Small crispy fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cooking. These particular leek fritters present a flavorful combination of rich minced beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and trim off the roots and the bulk of the dark green parts. Slice in half longways then into half-inch rounds. Place in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your hands then form a few scoops into a patty, pressing a little. Set on a platter and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished patties to a tray topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine pleasure. The crunchy crust gives way to a soft center. The fresh spinach imparts a fresh, somewhat green taste, while the dairy offers a rich, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, clean it thoroughly, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, carefully press out extra water.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the preparation appears too wet, incorporate some additional crumbs.

By hand, shape the dough into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only flavorful but also a extremely wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pot and cover with ample water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the lentils submerged if required.

Mix in the burghul and continue cooking until fully cooked. Strain the mixture well and put aside in a mixing bowl.

Heat half of the