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Keftedes me Prassa

Small crispy croquettes, typically called keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek fritters present a flavorful combination of savory beef with the delicate, sweetly mild flavour of leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5cm rounds. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine well using your palms then form a several spoonfuls into a patty, shaping a slightly. Put on a platter and repeat for the balance of the mixture.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in batches until golden on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with paper towel and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The crunchy outside gives way to a smooth interior. The leafy spinach brings a bright, slightly natural note, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it well, discarding any stalks, and cut into it into large chunks. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully press out excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until blended. If the mixture looks too soft, incorporate some additional breading.

By hand, shape the preparation into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Cook the croquettes a handful for a couple of minutes per side, rotating so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and cover with plenty of water. Cook over a moderate heat for about 20 minutes or until nearly done, including extra liquid to keep the legumes immersed if needed.

Stir in the burghul and continue cooking until fully cooked. Drain the ingredients well and put aside in a bowl.

Heat half of the