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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, stand as a treasured speciality in Jewish cooking. These leek fritters offer a flavorful fusion of hearty minced beef with the subtle, slightly sweet taste of tender leeks, rendering them utterly irresistible.

Makes 12

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

Clean the fresh leeks well and remove the root ends and the majority of the green tops. Slice in half along the length then into 1.5cm pieces. Put in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season well with salt and pepper. Stir completely using your fingers then form a few spoonfuls into a croquette, shaping a slightly. Put on a tray and continue for the remaining of the mixture.

Warm olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a plate covered with absorbent paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a real pleasure. The crunchy exterior reveals a smooth interior. The fresh spinach imparts a bright, moderately earthy taste, while the grated cheese gives a savory, savory smoothness. You can substitute the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and cook the onion and garlic until tender, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too wet, mix in some extra crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a tray covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a amount of about half an inch. Brown the patties a handful for a couple of minutes each side, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pot and fill with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the