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Keftedes me Prassa

Small crispy croquettes, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These leek fritters offer a flavorful combination of rich ground beef with the subtle, slightly sweet flavour of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and remove the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season generously with pepper and salt. Combine well using your fingers then form a couple of tablespoonfuls into a ball, shaping a little. Set on a tray and repeat for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the cooked patties to a dish covered with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crispy exterior opens up to a creamy center. The leafy spinach adds a fresh, slightly earthy taste, while the grated cheese provides a deep, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a bit of liquid over a moderate heat. Once softened, drain in a sieve for about 15 mins, then remove any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until tender, about four minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with seasoning. Combine completely until blended. If the dough seems too loose, mix in some extra breading.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a plate topped with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the pulses immersed if necessary.

Add the burghul and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Preheat 50% of the