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Keftedes me Prassa

Small fried fritters, often called keftedes, represent a beloved delicacy in Jewish cooking. These particular leek fritters present a flavorful combination of hearty beef with the subtle, mildly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and remove the roots and the majority of the green stalk. Chop in half lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Combine well using your palms then mold a couple of scoops into a patty, flattening a little. Place on a platter and repeat for the rest of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the cooked fritters to a tray topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a real delight. The crispy exterior gives way to a smooth filling. The spinach brings a fresh, somewhat earthy note, while the dairy gives a rich, flavorful richness. You can substitute the cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Combine completely until blended. If the preparation looks too soft, incorporate some more breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, turning so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a extremely wholesome snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and fill with ample cold water. Cook over a medium flame for about 20 minutes or until almost cooked, including additional water to keep the lentils submerged if needed.

Add the cracked wheat and continue cooking until softened. Drain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the