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Keftedes me Prassa

Bite-sized pan-fried fritters, typically called keftedes, are a beloved speciality in Jewish cooking. These wonderful leek fritters deliver a tasty combination of hearty minced beef with the gentle, slightly sweet flavour of leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks well and cut away the base and the majority of the dark green parts. Chop into halves lengthways then into half-inch rounds. Put in a deep frying pan and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with pepper and salt. Combine thoroughly using your fingers then form a couple of scoops into a ball, pressing a slightly. Place on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a dish covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crispy outside reveals a smooth center. The spinach adds a bright, somewhat earthy flavor, while the dairy offers a deep, flavorful creaminess. Feel free to swap the cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully press out extra water.

Warm the oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Combine well until incorporated. If the dough looks too loose, add some more crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a highly healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and cover with ample cold water. Boil over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the pulses immersed if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the