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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, are a treasured signature dish in Jewish culinary traditions. These wonderful leek patties offer a delicious blend of savory minced beef with the gentle, mildly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

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

Thoroughly wash the leeks well and cut away the base and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor well with salt and pepper. Stir completely using your palms then shape a several tablespoonfuls into a patty, pressing a bit. Set on a plate and proceed for the rest of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, cook the croquettes in small batches until golden on both sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the cooked fritters to a dish lined with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine pleasure. The crunchy exterior gives way to a smooth interior. The fresh spinach brings a bright, moderately green flavor, while the grated cheese provides a savory, umami creaminess. Feel free to swap the cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a little water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough seems too wet, add some extra breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but smaller than an egg, and put them on a baking sheet covered with parchment paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Place the lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the legumes submerged if required.

Stir in the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the