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Keftedes me Prassa

Small fried patties, commonly called keftedes, are a cherished signature dish in Jewish culinary traditions. These leek patties offer a tasty fusion of savory ground beef with the delicate, sweetly mild flavour of tender leeks, and they are truly crave-worthy.

Produces 12

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

Wash the green leeks well and remove the base and the majority of the green stalk. Cut lengthwise longways then into half-inch rounds. Place in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and flavor well with salt and pepper. Stir thoroughly using your palms then mold a several scoops into a croquette, pressing a little. Put on a tray and repeat for the rest of the mixture.

Warm oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a tray covered with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a genuine treat. The golden crust reveals a smooth center. The fresh spinach imparts a bright, moderately green taste, while the dairy provides a deep, umami creaminess. Feel free to swap the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve.

For previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and fry the diced onion and garlic until softened, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a container and spice with seasoning. Mix completely until blended. If the dough appears too loose, mix in some additional crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate lined with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Brown the fritters a handful for two to three minutes per side, turning so they are golden everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only tasty but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, including extra liquid to keep the pulses covered if necessary.

Stir in the burghul and proceed cooking until softened. Strain the ingredients well and set aside in a bowl.

Heat a portion of the