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Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, are a cherished signature dish in Jewish cuisine. These wonderful leek fritters deliver a flavorful blend of hearty beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5cm slices. Place in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and flavor well with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a patty, pressing a bit. Set on a tray and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in batches until golden on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the finished fritters to a plate lined with paper towel and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crispy crust gives way to a creamy filling. The spinach brings a vibrant, moderately earthy note, while the cheese provides a rich, umami smoothness. Feel free to swap the cheesy element with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it well, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and reserve.

When working with previously frozen spinach, completely press out extra water.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until softened, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the dough appears too soft, mix in some additional crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and set them on a plate lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the ingredients well and set aside in a bowl.

Preheat half of the