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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a treasured delicacy in Jewish cooking. These particular leek patties offer a tasty blend of savory ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the leeks properly and remove the root ends and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Stir thoroughly using your hands then form a several tablespoonfuls into a patty, pressing a little. Set on a platter and repeat for the remaining of the preparation.

Heat olive oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, fry the fritters in batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the cooked fritters to a dish topped with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine pleasure. The golden crust reveals a smooth filling. The fresh spinach adds a vibrant, somewhat earthy taste, while the grated cheese offers a rich, flavorful richness. You can substitute the cheese with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the mixture looks too soft, mix in some extra breadcrumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Cook the fritters a small batch for a couple of minutes per side, rotating so they are golden brown all over, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and submerge with ample cold water. Boil over a medium flame for about 20 mins or until partially softened, pouring more water to keep the legumes covered if necessary.

Add the burghul and proceed cooking until tender. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Preheat 50% of the