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Keftedes me Prassa

Bite-sized pan-fried patties, commonly known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty fusion of savory minced beef with the gentle, sweetly mild flavour of leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and most of the green tops. Slice into halves along the length then into half-inch pieces. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine well using your fingers then shape a couple of spoonfuls into a patty, pressing a bit. Place on a plate and proceed for the remaining of the preparation.

Preheat oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished patties to a plate covered with absorbent paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real treat. The crunchy exterior gives way to a soft center. The fresh spinach adds a vibrant, slightly green taste, while the grated cheese offers a rich, umami richness. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For raw spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any extra water and set aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

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

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine completely until combined. If the mixture looks too soft, add some extra breadcrumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a tray lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring more water to ensure the lentils submerged if necessary.

Add the burghul and proceed cooking until tender. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat 50% of the