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Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, represent a treasured delicacy in Jewish cuisine. These wonderful leek croquettes offer a flavorful fusion of hearty ground beef with the subtle, sweetly mild essence of leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the root ends and the majority of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with salt and pepper. Mix well using your palms then mold a several spoonfuls into a ball, flattening a little. Put on a tray and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the patties in small batches until crispy on each side. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a tray lined with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a true treat. The crispy exterior opens up to a creamy filling. The leafy spinach imparts a vibrant, slightly green taste, while the grated cheese provides a savory, flavorful richness. It's possible to replace the cheesy element with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

For previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a moderate heat and cook the diced onion and minced garlic until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the mixture looks too loose, add some extra crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a tray topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a amount of about 1cm. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to ensure the lentils submerged if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul completely and reserve in a mixing bowl.

Heat half of the