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Keftedes me Prassa

Petite fried fritters, often called keftedes, stand as a beloved signature dish in Jewish cuisine. These wonderful leek croquettes offer a delicious blend of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Yields 12

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

Clean the leeks well and cut away the root ends and most of the green stalk. Chop lengthwise lengthways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Combine completely using your hands then form a couple of spoonfuls into a ball, pressing a bit. Place on a platter and repeat for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the ready croquettes to a tray lined with paper towel and allow to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The crunchy outside gives way to a smooth filling. The leafy spinach imparts a fresh, slightly earthy note, while the cheese offers a savory, savory smoothness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

When using fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir well until combined. If the mixture seems too soft, mix in some additional crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a level of about 1cm. Cook the patties a handful for 2–3 minutes per side, turning so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only tasty but also a extremely wholesome bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the pulses covered if needed.

Add the cracked wheat and keep cooking until softened. Strain the ingredients completely and set aside in a bowl.

Preheat a portion of the