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Keftedes me Prassa

Petite pan-fried croquettes, often known as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek croquettes deliver a tasty fusion of rich beef with the delicate, sweetly mild taste of leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and trim off the roots and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with seasoning. Mix well using your hands then shape a couple of spoonfuls into a croquette, flattening a bit. Put on a platter and proceed for the balance of the mixture.

Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, brown the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the ready fritters to a dish covered with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a true delight. The golden exterior gives way to a creamy center. The fresh spinach adds a fresh, somewhat natural flavor, while the dairy offers a rich, flavorful smoothness. It's possible to replace the cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely remove extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix well until blended. If the mixture looks too loose, mix in some extra breading.

By hand, form the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and place them on a plate lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pan and submerge with enough water. Boil over a medium heat for about twenty minutes or until almost cooked, adding additional water to keep the lentils covered if necessary.

Add the burghul and keep cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Warm a portion of the