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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically called keftedes, represent a beloved speciality in Jewish cooking. These leek patties present a delicious combination of rich beef with the subtle, mildly sweet essence of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and remove the base and the majority of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Stir completely using your hands then mold a few scoops into a patty, pressing a bit. Put on a tray and repeat for the balance of the mixture.

Warm olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden on both sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a dish lined with absorbent paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a real treat. The crunchy outside reveals a soft interior. The fresh spinach adds a bright, moderately earthy note, while the dairy provides a rich, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, getting rid of any hard stems, and cut into it into big pieces. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

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

Place the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the mixture appears too wet, incorporate some more breading.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring more water to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the