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Keftedes me Prassa

Small fried patties, often referred to as keftedes, are a cherished signature dish in Jewish cuisine. These leek patties deliver a flavorful blend of rich minced beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and trim off the roots and the majority of the dark green parts. Chop in half lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your palms then mold a couple of scoops into a patty, shaping a bit. Set on a plate and continue for the balance of the mixture.

Warm olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the ready fritters to a plate lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine pleasure. The golden crust reveals a creamy interior. The fresh spinach adds a fresh, somewhat earthy note, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once cooked, remove in a colander for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, completely remove extra water.

Heat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until softened, about 4 minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir well until blended. If the mixture appears too soft, add some more breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a plate topped with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes each side, flipping so they are golden 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 extremely healthy snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and cover with enough water. Boil over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes submerged if required.

Add the burghul and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a container.

Preheat a portion of the