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Keftedes me Prassa

Bite-sized crispy fritters, typically known as keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek fritters offer a flavorful fusion of savory minced beef with the delicate, sweetly mild essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks well and cut away the roots and the bulk of the green stalk. Cut in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your palms then shape a few scoops into a croquette, flattening a little. Place on a tray and repeat for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a tray covered with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true delight. The golden crust gives way to a creamy interior. The leafy spinach imparts a fresh, slightly green taste, while the grated cheese gives a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to serve

When using raw spinach, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Warm the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Mix completely until blended. If the preparation seems too soft, incorporate some additional breadcrumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Brown the croquettes a few at a time for 2–3 minutes each side, flipping so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and fill with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Heat half of the