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Keftedes me Prassa

Bite-sized fried fritters, typically referred to as keftedes, are a beloved delicacy in Jewish cooking. These leek patties offer a delicious blend of hearty ground beef with the delicate, sweetly mild essence of tender leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks well and trim off the roots and the majority of the green stalk. Chop into halves longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and season liberally with pepper and salt. Combine completely using your hands then mold a several tablespoonfuls into a croquette, shaping a little. Set on a tray and repeat for the rest of the preparation.

Heat oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small batches until golden on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the ready croquettes to a tray topped with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a real pleasure. The golden crust reveals a creamy interior. The fresh spinach adds a fresh, moderately earthy taste, while the cheese gives a savory, savory richness. It's possible to replace the cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

If using fresh spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

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

Preheat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Stir completely until incorporated. If the preparation looks too loose, add some additional breading.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut but smaller than an large egg, and set them on a tray lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a level of about half an inch. Cook the patties a small batch for two to three minutes each side, flipping so they are golden everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Preheat half of the