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Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These particular leek patties deliver a flavorful combination of rich ground beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and paprika and flavor liberally with seasoning. Combine well using your palms then mold a few spoonfuls into a ball, pressing a bit. Set on a tray and repeat for the remaining of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, brown the fritters in small batches until golden on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a dish lined with absorbent paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crunchy crust gives way to a creamy interior. The spinach adds a bright, somewhat green note, while the cheese gives a savory, savory richness. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using leafy greens, clean it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then remove any extra water and reserve.

For previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic until tender, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the mixture looks too wet, add some more breadcrumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the patties a small batch for two to three minutes on both sides, turning so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only delicious but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the legumes immersed if required.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the