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Keftedes me Prassa

Small crispy fritters, typically called keftedes, are a beloved delicacy in Jewish culinary traditions. These particular leek fritters deliver a delicious blend of rich ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with seasoning. Stir well using your palms then form a several spoonfuls into a ball, pressing a little. Set on a plate and continue for the remaining of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the patties in small batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the finished fritters to a tray covered with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The crispy outside gives way to a creamy interior. The spinach imparts a vibrant, somewhat earthy taste, while the grated cheese gives a savory, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of liquid over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

If using defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a pan over a medium flame and fry the diced onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a container and flavor with seasoning. Combine completely until combined. If the dough appears too loose, add some additional crumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and place them on a plate topped with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden brown completely, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pan and cover with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding more water to maintain the lentils submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat 50% of the