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Keftedes me Prassa

Petite crispy croquettes, often called keftedes, represent a cherished speciality in Jewish cuisine. These particular leek croquettes deliver a tasty fusion of savory ground beef with the delicate, mildly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks properly and remove the roots and the bulk of the dark green parts. Cut into halves longways then into 1.5cm rounds. Transfer in a deep pan and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with seasoning. Combine well using your hands then mold a several spoonfuls into a patty, flattening a bit. Set on a plate and proceed for the balance of the mixture.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, brown the patties in small batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Remove the cooked croquettes to a plate covered with paper towel and let to rest.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine delight. The golden exterior opens up to a creamy center. The spinach brings a fresh, slightly earthy flavor, while the dairy provides a deep, flavorful smoothness. Feel free to swap the cheese with steamed, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

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

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir well until incorporated. If the preparation looks too soft, add some additional crumbs.

By hand, shape the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a plate covered with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying 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, rotating so they are golden completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Heat half of the