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Keftedes me Prassa

Small fried fritters, often referred to as keftedes, represent a beloved signature dish in Jewish cooking. These leek croquettes deliver a flavorful combination of rich minced beef with the delicate, mildly sweet essence of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the root ends and the bulk of the green stalk. Slice in half along the length then into 1.5cm pieces. Put in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine well using your hands then shape a couple of spoonfuls into a croquette, flattening a bit. Set on a tray and continue for the rest of the mixture.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in small batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the cooked croquettes to a tray lined with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a genuine treat. The golden outside opens up to a creamy interior. The leafy spinach brings a vibrant, moderately green note, while the cheese gives a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, getting rid of any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once softened, strain in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the dough seems too soft, incorporate some additional breadcrumbs.

By hand, mold the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a plate topped with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes on both sides, flipping so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to keep the lentils covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul well and put aside in a bowl.

Warm a portion of the