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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish cuisine. These particular leek fritters offer a flavorful fusion of rich minced beef with the gentle, mildly sweet taste of leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks well and remove the roots and the majority of the dark green parts. Slice in half longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until softened.

Drain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice liberally with seasoning. Stir well using your fingers then form a few spoonfuls into a croquette, flattening a little. Set on a plate and repeat for the rest of the mixture.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true delight. The crunchy crust gives way to a creamy filling. The spinach brings a fresh, slightly natural taste, while the grated cheese gives a deep, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, wash it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

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

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and season with salt and pepper. Mix thoroughly until blended. If the mixture seems too soft, mix in some more breadcrumbs.

By hand, form the dough into oval shapes somewhat larger than a nut but smaller than an large egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a wonderfully wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with ample water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to ensure the lentils immersed if required.

Mix in the cracked wheat and keep cooking until softened. Strain the mixture thoroughly and reserve in a mixing bowl.

Heat a portion of the