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Keftedes me Prassa

Bite-sized fried fritters, commonly called keftedes, are a beloved signature dish in Jewish cooking. These leek croquettes offer a flavorful fusion of hearty beef with the gentle, sweetly mild essence of fresh leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and the bulk of the green stalk. Cut lengthwise along the length then into half-inch slices. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and spice and season generously with pepper and salt. Stir completely using your hands then form a few tablespoonfuls into a patty, pressing a bit. Put on a platter and proceed for the rest of the preparation.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Remove the ready croquettes to a plate topped with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a true delight. The crispy crust opens up to a creamy interior. The leafy spinach adds a vibrant, slightly natural flavor, while the cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, carefully squeeze out extra water.

Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix well until blended. If the dough appears too soft, incorporate some extra breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a tray covered with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with enough water. Simmer over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the pulses submerged if needed.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat a portion of the