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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek patties present a flavorful fusion of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks properly and trim off the roots and the majority of the dark green parts. Slice into halves longways then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with pepper and salt. Mix thoroughly using your palms then mold a few tablespoonfuls into a ball, shaping a slightly. Put on a platter and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, fry the patties in small groups until crispy on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the finished fritters to a tray topped with paper towel and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real pleasure. The crunchy outside reveals a creamy center. The fresh spinach adds a vibrant, moderately green note, while the cheese offers a savory, umami smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

If using defrosted spinach, completely press out excess liquid.

Heat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the mixture looks too soft, mix in some extra breading.

With your fingers, shape the dough into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a plate covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes per side, turning so they are crispy everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only tasty but also a highly healthy bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul completely and reserve in a container.

Preheat half of the