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Keftedes me Prassa

Bite-sized fried croquettes, often called keftedes, represent a treasured signature dish in Jewish culinary traditions. These wonderful leek patties offer a flavorful fusion of hearty minced beef with the delicate, sweetly mild taste of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks carefully and trim off the root ends and the bulk of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your palms then mold a few tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the remaining of the mixture.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in batches until golden brown on all sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Take out the finished fritters to a tray lined with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a real treat. The crispy crust gives way to a soft filling. The leafy spinach brings a vibrant, moderately green note, while the cheese provides a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using leafy greens, wash it carefully, discarding any stalks, and cut into it into large chunks. Put in a large saucepan with a little hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

For previously frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Combine completely until blended. If the preparation seems too loose, incorporate some additional breading.

By hand, mold the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and put them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes per side, turning so they are golden completely, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely wholesome bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with ample fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to keep the legumes submerged if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container.

Heat a portion of the