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Keftedes me Prassa

Petite crispy fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek patties deliver a tasty combination of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and trim off the roots and most of the green tops. Cut lengthwise along the length then into 1.5cm pieces. Put in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor well with salt and pepper. Mix completely using your hands then shape a couple of scoops into a ball, pressing a bit. Set on a platter and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is ready, fry the patties in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine pleasure. The crunchy exterior opens up to a soft center. The spinach adds a vibrant, moderately green note, while the cheese offers a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount water over a medium heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture seems too loose, mix in some extra crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet topped with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, rotating so they are crispy completely, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses submerged if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Preheat half of the