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Keftedes me Prassa

Small fried patties, often referred to as keftedes, represent a treasured delicacy in Jewish cuisine. These leek croquettes deliver a flavorful blend of rich minced beef with the gentle, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and cut away the root ends and the bulk of the green stalk. Slice in half longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Mix thoroughly using your palms then mold a couple of scoops into a ball, flattening a slightly. Place on a plate and continue for the balance of the mixture.

Preheat oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the finished fritters to a dish lined with kitchen paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true delight. The crispy exterior opens up to a smooth interior. The fresh spinach adds a vibrant, slightly green note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to serve

For fresh spinach, rinse it well, removing any tough stems, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and saute the chopped onion and garlic cloves until tender, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until combined. If the preparation appears too loose, add some more crumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate topped with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, turning so they are golden brown everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to maintain the legumes immersed if required.

Stir in the burghul and proceed cooking until tender. Strain the lentils and burghul well and put aside in a bowl.

Warm 50% of the