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Keftedes me Prassa

Bite-sized fried croquettes, often called keftedes, are a beloved signature dish in Jewish cooking. These particular leek fritters present a delicious combination of hearty beef with the delicate, mildly sweet flavour of fresh leeks, rendering them utterly addictive.

Produces 12

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

Clean the green leeks well and trim off the root ends and most of the green tops. Slice lengthwise along the length then into half-inch slices. Put in a deep pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with pepper and salt. Mix completely using your hands then shape a several tablespoonfuls into a patty, shaping a little. Place on a platter and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, fry the croquettes in batches until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the finished patties to a dish covered with paper towel and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The crunchy exterior reveals a smooth center. The leafy spinach imparts a bright, somewhat natural flavor, while the cheese provides a rich, flavorful richness. You can substitute the cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, wash it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully press out extra water.

Heat the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation looks too soft, add some extra breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet topped with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, turning so they are golden everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, including more water to maintain the pulses submerged if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a mixing bowl.

Preheat 50% of the