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Keftedes me Prassa

Bite-sized crispy fritters, often referred to as keftedes, represent a treasured delicacy in Jewish culinary traditions. These leek croquettes offer a tasty combination of savory beef with the delicate, sweetly mild flavour of leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the root ends and the bulk of the dark green parts. Slice in half longways then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine well using your palms then mold a several tablespoonfuls into a patty, flattening a slightly. Put on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the croquettes in batches until crispy on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate topped with absorbent paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true treat. The crispy crust reveals a soft filling. The fresh spinach imparts a fresh, somewhat natural flavor, while the cheese gives a deep, savory smoothness. You can substitute the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using raw spinach, clean it well, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and put aside.

If using previously frozen spinach, completely press out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about 4 minutes. Take off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the dough seems too soft, add some extra crumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat oil to a amount of about 1 centimeter. Cook the patties a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Add the dry lentils in a pan and cover with enough cold water. Cook over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the legumes covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the mixture completely and set aside in a mixing bowl.

Heat a portion of the