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Keftedes me Prassa

Bite-sized crispy patties, often referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These particular leek croquettes offer a flavorful blend of hearty minced beef with the delicate, sweetly mild flavour of leeks, and they are utterly irresistible.

Makes 12

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

Wash the green leeks properly and trim off the root ends and the majority of the green tops. Slice into halves lengthways then into half-inch pieces. Place in a deep frying pan and fill with water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and spice and season generously with salt and pepper. Mix well using your palms then form a couple of spoonfuls into a patty, shaping a slightly. Set on a plate and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Transfer the ready croquettes to a plate topped with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a real treat. The crispy outside opens up to a soft interior. The fresh spinach adds a vibrant, slightly natural taste, while the dairy gives a rich, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it well, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once cooked, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Heat the oil in a pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the dough appears too loose, mix in some additional crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and place them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and submerge with enough water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Heat a portion of the