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Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, are a cherished speciality in Jewish cuisine. These particular leek croquettes deliver a tasty fusion of rich ground beef with the delicate, sweetly mild taste of leeks, rendering them utterly addictive.

Produces 12

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

Clean the leeks carefully and remove the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5cm pieces. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and spice well with salt and pepper. Stir well using your fingers then shape a several scoops into a patty, pressing a little. Put on a platter and continue for the balance of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the ready patties to a tray covered with paper towel and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true pleasure. The golden outside gives way to a creamy center. The spinach imparts a fresh, slightly natural flavor, while the cheese gives a rich, flavorful smoothness. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Mix well until blended. If the preparation seems too soft, incorporate some more crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but smaller than an egg, and set them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a level of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, turning so they are golden brown all over, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and cover with enough water. Cook over a moderate heat for about 20 minutes or until partially softened, including more water to ensure the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the ingredients well and put aside in a bowl.

Warm a portion of the