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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, represent a cherished speciality in Jewish culinary traditions. These particular leek fritters present a delicious fusion of savory minced beef with the subtle, slightly sweet flavour of leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch slices. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Combine thoroughly using your palms then shape a couple of spoonfuls into a patty, shaping a little. Set on a tray and repeat for the remaining of the preparation.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the ready patties to a tray covered with kitchen paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crunchy outside reveals a creamy filling. The leafy spinach brings a bright, moderately earthy taste, while the cheese gives a savory, flavorful richness. Feel free to swap the cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then remove any extra water and put aside.

If using previously frozen spinach, completely remove extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the dough appears too wet, incorporate some additional breading.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Cook the fritters a small batch for 2–3 minutes each side, turning so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding extra liquid to keep the legumes immersed if necessary.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a bowl.

Heat 50% of the