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Keftedes me Prassa

Small fried patties, commonly referred to as keftedes, represent a cherished speciality in Jewish cooking. These wonderful leek patties deliver a tasty blend of rich beef with the subtle, mildly sweet taste of tender leeks, making them absolutely addictive.

Makes 12

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

Clean the leeks well and trim off the base and the bulk of the green tops. Cut in half longways then into 1.5-centimeter slices. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Mix completely using your fingers then mold a few tablespoonfuls into a croquette, shaping a bit. Put on a platter and continue for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the patties in batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the ready fritters to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real pleasure. The crispy outside gives way to a smooth interior. The leafy spinach imparts a vibrant, slightly natural note, while the cheese gives a deep, umami smoothness. You can substitute the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it thoroughly, removing any stalks, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Mix well until combined. If the dough looks too wet, add some additional breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only tasty but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to ensure the pulses submerged if necessary.

Stir in the burghul and continue cooking until softened. Drain the lentils and burghul completely and put aside in a container.

Preheat half of the