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Keftedes me Prassa

Petite fried fritters, often called keftedes, are a treasured delicacy in Jewish cuisine. These leek fritters present a tasty blend of savory minced beef with the delicate, mildly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and remove the base and most of the green stalk. Chop into halves longways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with pepper and salt. Combine completely using your hands then shape a couple of spoonfuls into a ball, pressing a slightly. Put on a platter and repeat for the balance of the mixture.

Warm oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the patties in batches until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the finished fritters to a plate covered with paper towel and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real pleasure. The golden exterior opens up to a soft filling. The leafy spinach imparts a bright, moderately earthy flavor, while the cheese offers a rich, flavorful smoothness. You can substitute the cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any extra water and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a skillet over a medium flame and saute the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the mixture appears too wet, incorporate some extra breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and set them on a tray covered with baking paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Cook the fritters a small batch for two to three minutes per side, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only tasty but also a highly healthy bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and cover with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to keep the legumes submerged if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture completely and set aside in a mixing bowl.

Preheat a portion of the