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Keftedes me Prassa

Bite-sized fried patties, often called keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek fritters present a flavorful blend of hearty beef with the subtle, mildly sweet flavour of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and the bulk of the green tops. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Stir completely using your hands then shape a few scoops into a croquette, shaping a little. Place on a plate and repeat for the remaining of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a plate covered with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The crispy crust gives way to a creamy center. The leafy spinach imparts a bright, moderately natural taste, while the dairy gives a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using raw spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a little water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the dough looks too loose, mix in some additional crumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a plate topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, turning so they are crispy completely, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a extremely wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and fill with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, adding more water to keep the pulses covered if needed.

Add the burghul and proceed cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Preheat a portion of the