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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, are a beloved speciality in Jewish culinary traditions. These particular leek croquettes deliver a flavorful blend of rich minced beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks well and trim off the roots and most of the green tops. Cut into halves lengthways then into half-inch slices. Transfer in a deep pan and fill with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor generously with pepper and salt. Combine thoroughly using your hands then mold a several scoops into a ball, pressing a little. Set on a tray and repeat for the remaining of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small batches until golden on each side. (Do not fill the skillet as this drops the temperature of the oil.) Take out the finished fritters to a dish covered with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a true treat. The golden crust opens up to a smooth filling. The spinach imparts a vibrant, somewhat natural flavor, while the cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Combine well until incorporated. If the dough seems too wet, incorporate some extra breading.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut but more compact than an egg, and put them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm cooking oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding additional water to ensure the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture well and reserve in a mixing bowl.

Warm a portion of the