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Keftedes me Prassa

Petite pan-fried patties, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These leek croquettes deliver a delicious fusion of rich beef with the delicate, sweetly mild flavour of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and trim off the root ends and most of the dark green parts. Cut into halves longways then into half-inch slices. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor generously with seasoning. Mix completely using your palms then mold a few tablespoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in small groups until golden brown on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a dish covered with kitchen paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine pleasure. The crunchy crust gives way to a creamy center. The fresh spinach imparts a bright, somewhat earthy taste, while the grated cheese offers a savory, savory smoothness. You can substitute the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using previously frozen spinach, thoroughly press out extra water.

Warm the olive oil in a pan over a medium flame and saute the chopped onion and minced garlic until softened, about a few minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine well until combined. If the mixture appears too soft, add some more breading.

By hand, shape the dough into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then put on paper towel.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a pot and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the legumes covered if necessary.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a container.

Warm half of the