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Keftedes me Prassa

Petite fried fritters, commonly referred to as keftedes, represent a treasured signature dish in Jewish culinary traditions. These wonderful leek fritters present a delicious fusion of hearty ground beef with the delicate, slightly sweet taste of leeks, and they are absolutely addictive.

Makes 12

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

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green tops. Chop in half lengthways then into half-inch rounds. Put in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and spice liberally with seasoning. Mix completely using your fingers then form a few spoonfuls into a ball, flattening a little. Set on a tray and repeat for the remaining of the ingredients.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the ready patties to a plate lined with paper towel and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The golden exterior opens up to a creamy center. The leafy spinach brings a bright, somewhat natural flavor, while the dairy gives a rich, umami richness. You can substitute the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any extra water and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and fry the onion and garlic until softened, about 4 minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until blended. If the dough appears too loose, mix in some more crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and set them on a tray topped with baking paper. Cover and chill for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and fill with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, pouring additional water to ensure the legumes immersed if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat 50% of the