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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, are a treasured delicacy in Jewish cooking. These wonderful leek patties present a tasty blend of savory beef with the gentle, sweetly mild flavour of fresh leeks, making them truly irresistible.

Produces 12

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

Thoroughly wash the leeks properly and trim off the base and most of the green tops. Slice into halves along the length then into half-inch rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a couple of tablespoonfuls into a croquette, flattening a bit. Put on a platter and repeat for the balance of the preparation.

Heat oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the finished fritters to a tray covered with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a real delight. The golden crust reveals a creamy center. The leafy spinach adds a bright, somewhat green flavor, while the grated cheese gives a savory, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until softened, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the dough seems too loose, incorporate some extra breadcrumbs.

Using your hands, mold the preparation into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes per side, turning so they are golden completely, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a highly nutritious bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and fill with enough water. Boil over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the lentils immersed if required.

Mix in the burghul and proceed cooking until softened. Strain the lentils and burghul completely and reserve in a container.

Heat a portion of the