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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek fritters present a tasty combination of rich ground beef with the subtle, slightly sweet flavour of fresh leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise longways then into half-inch slices. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and flavor generously with salt and pepper. Mix thoroughly using your palms then form a few scoops into a patty, shaping a bit. Set on a platter and proceed for the balance of the ingredients.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the finished croquettes to a dish covered with absorbent paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true delight. The golden exterior opens up to a creamy filling. The spinach adds a bright, somewhat green flavor, while the grated cheese offers a rich, flavorful creaminess. Feel free to swap the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Take off the heat.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the preparation seems too loose, incorporate some additional breading.

By hand, shape the dough into oval shapes somewhat larger than a walnut but more compact than an egg, and place them on a baking sheet topped with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and fill with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including more water to keep the legumes submerged if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat 50% of the