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Keftedes me Prassa

Petite fried fritters, often referred to as keftedes, stand as a cherished speciality in Jewish cuisine. These leek fritters present a tasty fusion of savory beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the roots and most of the green tops. Chop into halves along the length then into half-inch rounds. Transfer in a deep frying pan and fill with water, then simmer over a medium heat for about 20 mins or until softened.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir well using your fingers then mold a couple of spoonfuls into a ball, pressing a slightly. Put on a platter and proceed for the remaining of the mixture.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is hot, cook the patties in small batches until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a plate topped with paper towel and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a true pleasure. The golden exterior opens up to a creamy interior. The spinach brings a vibrant, moderately earthy note, while the cheese offers a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, rinse it thoroughly, removing any stalks, and cut into it into sizable portions. Place in a large saucepan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the mixture looks too loose, incorporate some more crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes each side, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a pan and submerge with enough water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the pulses submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture well and set aside in a container.

Heat half of the