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Keftedes me Prassa

Petite crispy croquettes, commonly known as keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek croquettes offer a flavorful blend of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are utterly irresistible.

Makes 12

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

Clean the fresh leeks properly and trim off the roots and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Stir completely using your hands then mold a couple of tablespoonfuls into a ball, shaping a bit. Put on a tray and continue for the balance of the preparation.

Preheat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The crunchy crust gives way to a creamy center. The spinach adds a fresh, slightly earthy note, while the cheese offers a deep, savory smoothness. You can substitute the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 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 sunflower oil)
• Fresh lemon, to serve

If using raw spinach, wash it well, removing any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and beaten eggs in a container and flavor with seasoning. Stir thoroughly until blended. If the preparation seems too loose, mix in some more breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden brown completely, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Place the lentils in a pot and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a bowl.

Warm 50% of the