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Keftedes me Prassa

Petite pan-fried patties, typically referred to as keftedes, are a cherished delicacy in Jewish cuisine. These leek croquettes present a flavorful fusion of rich beef with the subtle, sweetly mild essence of fresh leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the green stalk. Slice lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season well with seasoning. Combine thoroughly using your hands then shape a few scoops into a croquette, flattening a little. Put on a plate and repeat for the balance of the mixture.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, cook the fritters in small groups until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the finished patties to a dish lined with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The golden crust reveals a creamy filling. The spinach imparts a fresh, moderately earthy taste, while the grated cheese offers a savory, umami richness. You can substitute the cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix thoroughly until combined. If the dough looks too wet, add some extra breadcrumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Fry the croquettes a small batch for two to three minutes per side, turning so they are golden all over, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only tasty but also a highly wholesome appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and cover with enough fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the mixture well and reserve in a container.

Warm a portion of the