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Keftedes me Prassa

Small pan-fried patties, often referred to as keftedes, are a beloved speciality in Jewish cooking. These wonderful leek patties offer a tasty combination of savory minced beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Wash the leeks properly and cut away the roots and most of the dark green parts. Chop in half lengthways then into half-inch slices. Transfer in a deep pan and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and flavor liberally with seasoning. Combine completely using your palms then form a few scoops into a croquette, flattening a bit. Place on a plate and repeat for the rest of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, cook the croquettes in small batches until golden on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a plate lined with paper towel and let to rest.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a genuine delight. The crunchy exterior reveals a smooth center. The leafy spinach brings a vibrant, moderately natural taste, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough looks too soft, incorporate some more breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are golden completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only delicious but also a highly healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes covered if necessary.

Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients well and reserve in a bowl.

Heat 50% of the