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Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These wonderful leek croquettes deliver a delicious fusion of hearty minced beef with the gentle, sweetly mild flavour of fresh leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks well and trim off the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with pepper and salt. Combine thoroughly using your fingers then form a couple of scoops into a croquette, shaping a bit. Place on a plate and continue for the balance of the mixture.

Warm oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the ready fritters to a dish covered with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The crunchy crust reveals a creamy filling. The fresh spinach imparts a vibrant, moderately earthy flavor, while the dairy provides a savory, umami creaminess. Feel free to swap the dairy cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a medium heat and fry the diced onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix well until incorporated. If the preparation appears too loose, mix in some additional breadcrumbs.

With your fingers, form the dough into elongated patties slightly larger than a nut but smaller than an chicken egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and cover with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, adding more water to maintain the lentils covered if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the mixture well and set aside in a mixing bowl.

Heat a portion of the