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Keftedes me Prassa

Petite crispy patties, commonly referred to as keftedes, are a cherished speciality in Jewish cuisine. These particular leek patties deliver a flavorful blend of rich beef with the delicate, mildly sweet essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and remove the base and the majority of the green stalk. Chop in half along the length then into 1.5cm slices. Place in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season liberally with seasoning. Mix thoroughly using your fingers then shape a several tablespoonfuls into a patty, shaping a little. Set on a tray and continue for the remaining of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the ready patties to a dish topped with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The crunchy exterior opens up to a soft interior. The fresh spinach brings a bright, moderately green taste, while the dairy gives a rich, flavorful creaminess. You can substitute the cheesy element with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until combined. If the dough seems too loose, add some more breadcrumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut but more compact than an egg, and set them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding additional water to ensure the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Warm half of the