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Keftedes me Prassa

Bite-sized crispy croquettes, typically called keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek croquettes deliver a flavorful combination of savory beef with the gentle, slightly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and remove the base and the bulk of the green tops. Chop in half lengthways then into 1.5cm rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Combine well using your fingers then form a couple of scoops into a ball, shaping a little. Set on a tray and repeat for the rest of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a tray lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The crispy crust gives way to a smooth center. The spinach adds a vibrant, slightly earthy taste, while the grated cheese gives a savory, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, clean it thoroughly, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then press out any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about four minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the mixture looks too wet, mix in some extra breading.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly healthy snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until partially softened, adding additional water to maintain the lentils immersed if needed.

Mix in the burghul and proceed cooking until tender. Strain the mixture completely and put aside in a container.

Warm half of the