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Keftedes me Prassa

Petite crispy fritters, often referred to as keftedes, stand as a cherished speciality in Jewish cooking. These particular leek croquettes present a delicious combination of rich beef with the subtle, mildly sweet essence of leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the root ends and the majority of the dark green parts. Chop into halves longways then into half-inch rounds. Place in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice liberally with seasoning. Combine well using your fingers then shape a several spoonfuls into a patty, flattening a bit. Put on a plate and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the croquettes in batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the finished fritters to a plate lined with paper towel and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real treat. The crispy crust opens up to a soft filling. The leafy spinach adds a bright, slightly earthy flavor, while the cheese offers a savory, umami creaminess. You can substitute the cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then remove any extra water and set aside.

When working with previously frozen spinach, carefully press out excess liquid.

Heat the oil in a pan over a medium flame and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until combined. If the mixture seems too soft, mix in some extra crumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut but smaller than an egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with ample water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils covered if needed.

Add the burghul and continue cooking until tender. Strain the ingredients thoroughly and reserve in a mixing bowl.

Preheat a portion of the