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Keftedes me Prassa

Small crispy patties, typically referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These leek croquettes present a flavorful blend of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the root ends and the majority of the green tops. Chop into halves lengthways then into 1.5cm rounds. Put in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season well with pepper and salt. Mix thoroughly using your palms then form a few scoops into a patty, shaping a little. Set on a platter and proceed for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Transfer the ready croquettes to a plate covered with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a true treat. The crunchy outside opens up to a smooth filling. The spinach brings a vibrant, somewhat green note, while the cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, removing any tough stems, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any extra water and put aside.

For thawed frozen spinach, thoroughly remove extra water.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the preparation looks too soft, add some extra breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1cm. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring more water to maintain the lentils immersed if necessary.

Stir in the burghul and proceed cooking until softened. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the