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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, stand as a cherished signature dish in Jewish cooking. These leek croquettes offer a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and trim off the roots and most of the green tops. Chop in half lengthways then into 1.5-centimeter slices. Transfer in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Stir completely using your hands then shape a several spoonfuls into a croquette, flattening a little. Place on a plate and continue for the remaining of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in small groups until golden on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a true treat. The crunchy outside opens up to a creamy interior. The spinach imparts a bright, somewhat green flavor, while the dairy provides a savory, umami richness. It's possible to replace the cheesy element with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it well, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

When working with thawed frozen spinach, completely remove extra water.

Heat the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the dough looks too loose, add some more breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but more compact than an large egg, and put them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat half of the