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Keftedes me Prassa

Bite-sized crispy fritters, typically called keftedes, stand as a cherished signature dish in Jewish cooking. These particular leek croquettes offer a flavorful fusion of rich beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the root ends and most of the dark green parts. Cut lengthwise longways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with seasoning. Mix well using your hands then form a few spoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the remaining of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a plate covered with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The golden outside reveals a soft filling. The leafy spinach adds a vibrant, somewhat green note, while the cheese provides a savory, umami richness. You can substitute the cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough seems too soft, incorporate some extra crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Brown the patties a handful for two to three minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the legumes submerged if necessary.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture completely and reserve in a container.

Heat 50% of the