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Keftedes me Prassa

Petite fried croquettes, commonly known as keftedes, are a cherished signature dish in Jewish cuisine. These particular leek croquettes offer a delicious combination of rich minced beef with the subtle, sweetly mild taste of leeks, rendering them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with seasoning. Mix thoroughly using your hands then shape a several spoonfuls into a croquette, pressing a bit. Set on a plate and repeat for the rest of the mixture.

Warm olive oil in a skillet to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a dish topped with kitchen paper and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a true delight. The crispy exterior gives way to a smooth interior. The spinach brings a vibrant, slightly green note, while the cheese offers a savory, flavorful creaminess. You can substitute the cheesy element with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

For fresh spinach, rinse it carefully, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the dough looks too wet, incorporate some additional breadcrumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, flipping so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with enough water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to keep the legumes immersed if required.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm a portion of the