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Keftedes me Prassa

Small fried patties, often referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These leek croquettes deliver a delicious fusion of savory beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

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

Clean the fresh leeks well and trim off the base and the bulk of the dark green parts. Cut lengthwise along the length then into half-inch pieces. Transfer in a deep pan and fill with water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine well using your fingers then form a several scoops into a patty, shaping a slightly. Set on a platter and continue for the rest of the mixture.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in small groups until crispy on both sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the cooked patties to a plate covered with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a true pleasure. The golden outside gives way to a soft filling. The spinach brings a fresh, slightly green flavor, while the grated cheese provides a savory, umami creaminess. You can substitute the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, rinse it well, removing any hard stems, and cut into it into big pieces. Place in a big pot with a small amount water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the preparation seems too wet, incorporate some more crumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a highly healthy bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a saucepan and cover with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the lentils covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the