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Keftedes me Prassa

Bite-sized crispy fritters, commonly known as keftedes, stand as a cherished signature dish in Jewish cooking. These leek patties offer a tasty blend of rich minced beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and most of the green stalk. Slice lengthwise along the length then into half-inch rounds. Put in a deep frying pan and cover with water, then heat over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with seasoning. Mix well using your palms then mold a couple of spoonfuls into a patty, flattening a bit. Place on a platter and repeat for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the fritters in small batches until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a real delight. The crunchy outside gives way to a smooth interior. The leafy spinach adds a vibrant, slightly green flavor, while the cheese offers a rich, savory richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix completely until blended. If the dough looks too soft, mix in some more breadcrumbs.

Using your hands, form the dough into oval shapes slightly larger than a walnut but smaller than an egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least one hour.

In a big skillet over medium flame, preheat olive oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and cover with plenty of cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring additional water to ensure the pulses covered if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Preheat half of the