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Keftedes me Prassa

Petite crispy patties, often referred to as keftedes, represent a treasured delicacy in Jewish cuisine. These wonderful leek fritters offer a tasty fusion of rich beef with the gentle, sweetly mild essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the base and the majority of the dark green parts. Cut into halves along the length then into half-inch pieces. Transfer in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and spice and season well with pepper and salt. Mix completely using your hands then form a couple of spoonfuls into a ball, flattening a slightly. Set on a plate and proceed for the remaining of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, brown the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Take out the cooked fritters to a plate lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true delight. The crispy outside reveals a smooth filling. The leafy spinach adds a fresh, moderately earthy taste, while the cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

When using raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a moderate heat and fry the diced onion and garlic until softened, about a few minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and season with salt and pepper. Combine completely until blended. If the preparation appears too loose, incorporate some more breading.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a tray covered with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, turning so they are crispy completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a highly nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to keep the lentils submerged if required.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a container.

Preheat a portion of the