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Keftedes me Prassa

Small pan-fried patties, typically called keftedes, represent a cherished speciality in Jewish cooking. These wonderful leek patties offer a delicious combination of rich minced beef with the subtle, mildly sweet taste of fresh leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the green leeks properly and cut away the root ends and most of the green stalk. Chop in half along the length then into half-inch pieces. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice well with pepper and salt. Combine thoroughly using your fingers then mold a several tablespoonfuls into a croquette, pressing a little. Set on a plate and repeat for the remaining of the ingredients.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine pleasure. The golden exterior reveals a creamy filling. The spinach brings a bright, slightly natural flavor, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Place in a big pot with a small amount hot water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and reserve.

For previously frozen spinach, completely press out extra water.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the dough appears too soft, add some additional breadcrumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut but smaller than an egg, and set them on a tray covered with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, turning so they are golden all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only tasty but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and fill with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes immersed if required.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Preheat half of the