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Keftedes me Prassa

Petite fried fritters, often known as keftedes, are a treasured delicacy in Jewish culinary traditions. These leek croquettes present a delicious blend of rich ground beef with the subtle, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and trim off the roots and most of the dark green parts. Slice into halves longways then into 1.5cm rounds. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and spice generously with salt and pepper. Stir well using your fingers then mold a few tablespoonfuls into a ball, flattening a bit. Set on a plate and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is ready, brown the patties in small groups until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Take out the ready fritters to a dish lined with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true treat. The golden crust gives way to a soft filling. The leafy spinach adds a fresh, moderately earthy flavor, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it carefully, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Stir completely until combined. If the mixture seems too loose, mix in some more crumbs.

With your fingers, mold the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only delicious but also a extremely wholesome appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and fill with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes submerged if necessary.

Stir in the burghul and continue cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Warm 50% of the