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Keftedes me Prassa

Small crispy patties, typically known as keftedes, are a cherished signature dish in Jewish culinary traditions. These wonderful leek patties present a flavorful combination of rich beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Wash the leeks carefully and cut away the base and the majority of the dark green parts. Cut into halves along the length then into 1.5cm slices. Place in a deep pan and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix completely using your hands then mold a couple of spoonfuls into a croquette, shaping a bit. Set on a platter and continue for the balance of the mixture.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the croquettes in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the finished fritters to a tray covered with kitchen paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real pleasure. The golden outside reveals a soft center. The leafy spinach adds a vibrant, slightly natural note, while the cheese provides a deep, umami creaminess. You can substitute the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium flame. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a moderate heat and cook the chopped onion and garlic until softened, about 4 minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until blended. If the preparation appears too loose, mix in some additional breading.

With your fingers, shape the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1cm. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely healthy bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and submerge with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to keep the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture completely and reserve in a bowl.

Heat a portion of the