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Keftedes me Prassa

Small pan-fried fritters, often referred to as keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek fritters offer a flavorful blend of rich beef with the delicate, mildly sweet essence of tender leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut in half along the length then into 1.5cm slices. Place in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Combine completely using your palms then shape a several scoops into a croquette, flattening a bit. Set on a tray and continue for the rest of the ingredients.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is ready, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the finished fritters to a tray covered with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a true pleasure. The crispy exterior gives way to a creamy interior. The leafy spinach adds a bright, slightly earthy flavor, while the dairy offers a rich, umami smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation seems too soft, add some extra breadcrumbs.

By hand, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a plate covered with baking paper. Cover and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, turning so they are golden everywhere, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with enough fresh water. Cook over a medium heat for about 20 mins or until nearly done, adding more water to keep the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Preheat a portion of the