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Keftedes me Prassa

Bite-sized crispy croquettes, typically known as keftedes, are a cherished signature dish in Jewish cooking. These leek fritters offer a delicious combination of hearty ground beef with the gentle, sweetly mild taste of leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and flavor generously with seasoning. Combine thoroughly using your fingers then mold a several tablespoonfuls into a ball, flattening a little. Place on a plate and repeat for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the ready fritters to a plate covered with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a true treat. The crunchy crust gives way to a soft interior. The leafy spinach adds a bright, moderately earthy flavor, while the grated cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it well, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a colander for about 15 mins, then press out any extra water and put aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the preparation looks too soft, incorporate some extra crumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, turning so they are golden completely, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly healthy snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pot and cover with enough water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the ingredients completely and set aside in a container.

Preheat a portion of the