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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, represent a cherished delicacy in Jewish cooking. These particular leek croquettes offer a flavorful combination of savory beef with the delicate, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and remove the root ends and most of the dark green parts. Slice lengthwise along the length then into 1.5cm pieces. Place in a deep frying pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix thoroughly using your palms then form a few spoonfuls into a croquette, pressing a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in small batches until crispy on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate covered with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a genuine treat. The golden outside gives way to a soft center. The spinach adds a vibrant, somewhat earthy note, while the grated cheese gives a savory, savory richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any extra water and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine completely until blended. If the preparation seems too loose, add some more crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, turning so they are golden completely, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only flavorful but also a extremely nutritious bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and cover with enough cold water. Cook over a medium flame for about 20 mins or until partially softened, adding more water to maintain the pulses immersed if required.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the