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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly called keftedes, stand as a beloved signature dish in Jewish cuisine. These leek croquettes offer a flavorful fusion of savory beef with the gentle, sweetly mild taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the green leeks properly and trim off the base and the majority of the green tops. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Combine well using your fingers then shape a several scoops into a ball, shaping a slightly. Set on a tray and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the finished patties to a plate covered with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The crunchy exterior reveals a soft interior. The leafy spinach brings a vibrant, slightly natural flavor, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

When using raw spinach, clean it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about 4 minutes. Remove from the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine well until blended. If the dough seems too loose, add some additional crumbs.

By hand, shape the preparation into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a baking sheet lined with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Cook the patties a small batch for a couple of minutes on both sides, turning so they are golden brown everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome snack or meal.

Yields 12

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

Add the lentils in a pan and cover with ample cold water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to keep the legumes covered if needed.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Warm half of the