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Keftedes me Prassa

Small fried fritters, commonly referred to as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek patties deliver a tasty blend of savory ground beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Stir thoroughly using your fingers then mold a couple of scoops into a patty, shaping a slightly. Place on a tray and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, fry the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray topped with paper towel and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine delight. The golden outside opens up to a smooth interior. The leafy spinach imparts a fresh, slightly earthy note, while the cheese gives a deep, savory creaminess. Feel free to swap the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount water over a medium flame. Once softened, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a medium flame and fry the onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Combine completely until combined. If the dough seems too soft, mix in some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a nut but smaller than an egg, and put them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium heat, warm oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Place the lentils in a pot and cover with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to keep the legumes submerged if required.

Add the burghul and keep cooking until softened. Strain the lentils and burghul well and reserve in a container.

Warm a portion of the