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Keftedes me Prassa

Small pan-fried patties, commonly known as keftedes, stand as a beloved speciality in Jewish cooking. These wonderful leek patties deliver a flavorful blend of hearty ground beef with the delicate, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the base and the bulk of the dark green parts. Chop in half longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your hands then shape a few spoonfuls into a patty, pressing a bit. Put on a platter and repeat for the rest of the mixture.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the ready fritters to a plate lined with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real pleasure. The crunchy exterior opens up to a soft center. The fresh spinach adds a bright, moderately natural flavor, while the cheese offers a deep, flavorful richness. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to garnish

If using fresh spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

If using defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the mixture seems too wet, add some additional crumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut but less bulky than an large egg, and put them on a tray covered with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes each side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 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 flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to keep the lentils covered if needed.

Add the burghul and continue cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the