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Keftedes me Prassa

Small crispy patties, typically called keftedes, are a treasured delicacy in Jewish cooking. These wonderful leek patties offer a tasty blend of savory ground beef with the gentle, sweetly mild flavour of tender leeks, and they are utterly addictive.

Produces 12

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

Thoroughly wash the leeks well and cut away the root ends and the majority of the green stalk. Cut lengthwise longways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and flavor liberally with seasoning. Stir well using your palms then shape a couple of tablespoonfuls into a ball, pressing a little. Place on a tray and proceed for the rest of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is hot, fry the fritters in small groups until golden on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the finished patties to a tray covered with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The crispy crust opens up to a soft filling. The spinach adds a bright, somewhat earthy note, while the dairy provides a rich, flavorful richness. Feel free to swap the cheesy element with boiled, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount water over a medium flame. Once cooked, remove in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the cooking oil in a pan over a medium flame and fry the diced onion and garlic cloves until softened, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the preparation seems too loose, incorporate some additional breadcrumbs.

Using your hands, form the preparation into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet lined with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for two to three minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Heat 50% of the