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Keftedes me Prassa

Bite-sized pan-fried patties, often referred to as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters present a flavorful blend of rich beef with the subtle, sweetly mild essence of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks properly and trim off the base and most of the dark green parts. Chop in half along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Combine thoroughly using your hands then form a couple of scoops into a patty, shaping a bit. Place on a plate and continue for the balance of the preparation.

Heat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a tray topped with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine treat. The crispy outside gives way to a soft interior. The leafy spinach imparts a fresh, moderately earthy note, while the dairy gives a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once softened, strain in a colander for about a quarter hour, then squeeze out any extra water and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the mixture appears too wet, add some more breading.

Using your hands, mold the mixture into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a tray topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, adding additional water to keep the legumes immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the