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Keftedes me Prassa

Petite crispy croquettes, typically referred to as keftedes, are a treasured delicacy in Jewish cooking. These wonderful leek fritters present a flavorful combination of savory ground beef with the gentle, sweetly mild essence of leeks, rendering them absolutely addictive.

Makes 12

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

Thoroughly wash the fresh leeks properly and cut away the base and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix well using your fingers then shape a several scoops into a patty, flattening a bit. Put on a platter and repeat for the balance of the mixture.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, brown the fritters in batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Transfer the finished fritters to a dish lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The golden crust gives way to a creamy interior. The fresh spinach imparts a fresh, somewhat earthy taste, while the grated cheese gives a deep, umami richness. It's possible to replace the cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

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

Warm the cooking oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and flavor with salt and pepper. Combine completely until incorporated. If the mixture appears too loose, mix in some additional crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an large egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a level of about 1 centimeter. Fry the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown all over, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding additional water to keep the legumes covered if necessary.

Add the burghul and proceed cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat 50% of the