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Keftedes me Prassa

Bite-sized fried fritters, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties offer a flavorful blend of savory minced beef with the delicate, sweetly mild essence of leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the roots and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and flavor liberally with seasoning. Stir thoroughly using your hands then form a few spoonfuls into a ball, flattening a little. Place on a platter and continue for the rest of the ingredients.

Warm olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Remove the finished croquettes to a dish covered with kitchen paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a genuine pleasure. The crunchy crust opens up to a creamy interior. The fresh spinach adds a bright, slightly green flavor, while the cheese offers a savory, savory smoothness. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Place in a big pot with a little hot water over a medium flame. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the preparation looks too wet, incorporate some additional breading.

Using your hands, form the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a plate lined with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1cm. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with plenty of water. Cook over a medium flame for about 20 minutes or until almost cooked, adding additional water to keep the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Preheat 50% of the