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Keftedes me Prassa

Bite-sized crispy fritters, often called keftedes, represent a beloved signature dish in Jewish cooking. These leek croquettes offer a tasty blend of savory minced beef with the subtle, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks well and trim off the roots and the majority of the dark green parts. Cut in half along the length then into half-inch pieces. Place in a large skillet and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your hands then shape a few scoops into a croquette, shaping a bit. Put on a plate and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish topped with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine treat. The golden outside opens up to a smooth filling. The leafy spinach adds a vibrant, somewhat natural flavor, while the grated cheese provides a rich, flavorful creaminess. You can substitute the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a moderate heat and cook the onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the mixture seems too wet, mix in some more crumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and submerge with enough cold water. Boil over a moderate heat for about 20 mins or until almost cooked, adding more water to ensure the lentils covered if required.

Add the bulgur wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and reserve in a mixing bowl.

Heat half of the