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Keftedes me Prassa

Petite crispy croquettes, often known as keftedes, are a beloved delicacy in Jewish cooking. These leek croquettes offer a flavorful fusion of rich ground beef with the delicate, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

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

Wash the green leeks well and remove the base and most of the green stalk. Slice in half lengthways then into 1.5cm slices. Transfer in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your fingers then shape a several tablespoonfuls into a ball, shaping a little. Place on a plate and continue for the rest of the ingredients.

Heat oil in a pan to a level of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the ready croquettes to a tray lined with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true pleasure. The crunchy crust gives way to a smooth filling. The spinach imparts a vibrant, slightly natural note, while the cheese gives a rich, savory creaminess. You can substitute the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Place in a large saucepan with a small amount water over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a skillet over a medium flame and fry the diced onion and minced garlic until tender, about four minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a large bowl and flavor with seasoning. Mix completely until blended. If the dough seems too loose, mix in some more breading.

By hand, form the dough into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a tray lined with parchment paper. Cover and chill for at least one hour.

In a wide pan over medium flame, heat olive oil to a depth of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a pot and fill with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat a portion of the