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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek croquettes deliver a tasty fusion of rich ground beef with the gentle, slightly sweet flavour of fresh leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your hands then form a several scoops into a ball, flattening a little. Set on a platter and repeat for the balance of the preparation.

Warm oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the fritters in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished croquettes to a dish covered with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The crispy exterior opens up to a creamy center. The fresh spinach adds a bright, somewhat green note, while the dairy provides a savory, savory smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it well, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

When working with previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the dough looks too loose, mix in some more crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but more compact than an large egg, and place them on a tray covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a depth of about half an inch. Fry the croquettes a small batch for two to three minutes each side, rotating so they are crispy everywhere, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding more water to keep the pulses immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the mixture well and reserve in a mixing bowl.

Heat 50% of the