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Keftedes me Prassa

Small pan-fried fritters, typically called keftedes, are a cherished signature dish in Jewish cooking. These particular leek croquettes present a flavorful fusion of hearty ground beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and cut away the roots and the bulk of the green tops. Slice into halves longways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice generously with salt and pepper. Combine well using your hands then mold a few spoonfuls into a ball, flattening a bit. Place on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, brown the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a dish covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a genuine delight. The crunchy exterior reveals a creamy center. The spinach imparts a bright, somewhat earthy taste, while the dairy gives a rich, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, removing any stalks, and roughly chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Turn off the heat.

Put the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the preparation appears too soft, add some additional crumbs.

By hand, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about half an inch. Fry the fritters a handful for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding additional water to ensure the lentils covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the