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Keftedes me Prassa

Small pan-fried fritters, often known as keftedes, represent a treasured delicacy in Jewish culinary traditions. These leek patties present a flavorful combination of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the base and the bulk of the dark green parts. Chop into halves longways then into 1.5cm slices. Put in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine completely using your fingers then form a couple of tablespoonfuls into a ball, flattening a bit. Put on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, cook the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the finished fritters to a tray covered with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a true pleasure. The crunchy outside reveals a soft interior. The fresh spinach adds a vibrant, moderately natural note, while the cheese gives a savory, umami richness. You can substitute the dairy cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely remove excess liquid.

Preheat the oil in a skillet over a moderate heat and fry the onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too wet, add some additional crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a highly nutritious snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a container.

Preheat half of the