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Keftedes me Prassa

Small pan-fried patties, commonly called keftedes, are a cherished delicacy in Jewish cooking. These leek patties offer a delicious combination of rich beef with the gentle, sweetly mild taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Transfer in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and spice and flavor generously with seasoning. Stir thoroughly using your palms then shape a few scoops into a croquette, shaping a little. Place on a plate and continue for the remaining of the ingredients.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the finished fritters to a dish lined with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine pleasure. The crunchy crust opens up to a creamy center. The leafy spinach imparts a bright, moderately green note, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

When using raw spinach, wash it well, removing any stalks, and cut into it into large chunks. Place in a deep pan with a little water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly remove extra water.

Preheat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the preparation seems too loose, add some additional breadcrumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a tray covered with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes per side, rotating so they are golden all over, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to ensure the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the