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Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek croquettes deliver a flavorful combination of hearty beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks carefully and remove the root ends and the majority of the dark green parts. Cut in half lengthways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor well with seasoning. Stir well using your palms then form a several tablespoonfuls into a croquette, shaping a bit. Put on a plate and continue for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small batches until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the ready fritters to a tray topped with kitchen paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true pleasure. The golden crust gives way to a soft center. The fresh spinach adds a fresh, slightly natural flavor, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, removing any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

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

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until softened, about a few minutes. Turn off the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix well until blended. If the dough seems too wet, mix in some additional crumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an egg, and set them on a tray lined with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with ample water. Simmer over a moderate heat for about 20 mins or until partially softened, including additional water to maintain the legumes covered if needed.

Mix in the burghul and proceed cooking until tender. Drain the mixture thoroughly and reserve in a container.

Warm 50% of the