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Keftedes me Prassa

Small fried fritters, typically known as keftedes, represent a cherished speciality in Jewish cuisine. These leek fritters present a flavorful fusion of rich ground beef with the delicate, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the roots and the bulk of the green stalk. Chop into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Stir well using your hands then mold a few scoops into a croquette, shaping a slightly. Place on a plate and continue for the balance of the ingredients.

Warm oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a dish covered with kitchen paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine pleasure. The crunchy outside opens up to a soft filling. The spinach adds a vibrant, slightly natural note, while the dairy provides a savory, savory smoothness. Feel free to swap the cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a skillet over a medium flame and fry the onion and garlic cloves until tender, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until blended. If the dough looks too wet, add some extra breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a amount of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and fill with enough water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the mixture well and set aside in a bowl.

Warm 50% of the