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Keftedes me Prassa

Small pan-fried patties, typically called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek patties deliver a tasty blend of hearty ground beef with the delicate, sweetly mild essence of leeks, making them absolutely addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your fingers then shape a couple of tablespoonfuls into a patty, shaping a slightly. Set on a platter and proceed for the balance of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the fritters in small batches until golden on all sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a dish topped with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine pleasure. The crispy crust reveals a soft interior. The spinach brings a fresh, slightly natural note, while the grated cheese provides a savory, umami richness. It's possible to replace the cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough appears too soft, add some additional breading.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but smaller than an large egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1cm. Cook the patties a small batch for 2–3 minutes per side, flipping so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and cover with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to maintain the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and reserve in a bowl.

Warm a portion of the