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Keftedes me Prassa

Petite crispy patties, often called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These leek croquettes offer a delicious fusion of rich beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and remove the base and the majority of the green tops. Slice lengthwise along the length then into half-inch slices. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a tray and continue for the remaining of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is ready, cook the fritters in small batches until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the cooked croquettes to a dish lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true delight. The crunchy crust gives way to a smooth center. The fresh spinach adds a vibrant, moderately natural note, while the cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out excess liquid.

Heat the oil in a skillet over a moderate heat and cook the onion and minced garlic until softened, about four minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir completely until combined. If the mixture looks too wet, mix in some extra breading.

By hand, form the dough into elongated patties somewhat larger than a walnut but more compact than an large egg, and place them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, flipping so they are crispy all over, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and submerge with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the pulses submerged if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture well and reserve in a mixing bowl.

Warm 50% of the