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Keftedes me Prassa

Petite crispy fritters, commonly known as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek patties present a delicious combination of rich minced beef with the gentle, slightly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks well and trim off the base and the majority of the green tops. Cut in half longways then into half-inch rounds. Transfer in a large skillet and fill with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice liberally with seasoning. Stir completely using your palms then shape a several spoonfuls into a ball, flattening a little. Place on a platter and continue for the rest of the preparation.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the patties in batches until crispy on all sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a genuine treat. The crunchy outside reveals a creamy interior. The fresh spinach adds a vibrant, slightly earthy note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, clean it well, discarding any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a medium flame and fry the diced onion and minced garlic until tender, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with seasoning. Stir well until combined. If the mixture appears too wet, add some additional breading.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Fry the fritters a handful for two to three minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, including more water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Strain the mixture completely and put aside in a bowl.

Warm half of the