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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek patties offer a tasty combination of hearty ground beef with the gentle, mildly sweet taste of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your palms then mold a couple of scoops into a ball, pressing a slightly. Set on a platter and continue for the rest of the preparation.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the cooked fritters to a dish lined with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine pleasure. The crispy crust gives way to a creamy filling. The fresh spinach adds a bright, moderately natural flavor, while the grated cheese gives a deep, umami smoothness. You can substitute the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

If using leafy greens, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and put aside.

For previously frozen spinach, completely squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and cook the onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until combined. If the dough seems too wet, add some additional crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a amount of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden everywhere, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to maintain the legumes covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the