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Keftedes me Prassa

Small crispy fritters, often called keftedes, stand as a treasured speciality in Jewish cooking. These particular leek croquettes present a flavorful blend of savory beef with the subtle, mildly sweet flavour of fresh leeks, and they are truly irresistible.

Yields 12

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

Clean the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Chop in half lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season well with pepper and salt. Mix thoroughly using your palms then form a several scoops into a patty, shaping a little. Place on a tray and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a genuine delight. The crunchy outside gives way to a soft interior. The spinach adds a bright, moderately earthy flavor, while the cheese offers a rich, flavorful richness. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, discarding any tough stems, and cut into it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir well until combined. If the mixture seems too soft, mix in some additional crumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Cook the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and cover with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the mixture thoroughly and set aside in a container.

Preheat a portion of the