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Keftedes me Prassa

Small crispy croquettes, often known as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious blend of savory beef with the subtle, slightly sweet taste of tender leeks, making them truly irresistible.

Yields 12

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

Wash the fresh leeks carefully and remove the root ends and the bulk of the green tops. Cut lengthwise along the length then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with pepper and salt. Mix thoroughly using your fingers then mold a few spoonfuls into a patty, flattening a little. Place on a platter and continue for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is ready, fry the fritters in small groups until crispy on each side. (Do not fill the skillet as this drops the heat of the oil.) Transfer the cooked patties to a plate covered with paper towel and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crispy outside gives way to a smooth center. The leafy spinach adds a vibrant, somewhat green note, while the cheese gives a deep, savory smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a skillet over a medium flame and fry the diced onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the mixture appears too loose, add some extra breadcrumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut but more compact than an egg, and put them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes per side, flipping so they are golden completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully healthy snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and fill with ample water. Cook over a medium heat for about 20 minutes or until almost cooked, adding more water to ensure the pulses immersed if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl.

Heat a portion of the