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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, are a cherished delicacy in Jewish cooking. These leek patties offer a tasty combination of savory minced beef with the gentle, slightly sweet taste of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the root ends and the majority of the green stalk. Slice in half longways then into 1.5cm slices. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor liberally with seasoning. Stir well using your hands then form a several scoops into a croquette, shaping a slightly. Set on a platter and proceed for the remaining of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real treat. The crunchy crust opens up to a creamy center. The fresh spinach imparts a fresh, moderately earthy taste, while the cheese offers a deep, savory smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the mixture seems too loose, mix in some extra crumbs.

By hand, form the preparation into elongated patties a bit bigger than a nut but more compact than an large egg, and set them on a tray lined with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the patties a small batch for a couple of minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to maintain the lentils immersed if needed.

Mix in the burghul and continue cooking until softened. Strain the ingredients well and set aside in a mixing bowl.

Warm 50% of the