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Keftedes me Prassa

Small fried croquettes, typically known as keftedes, are a beloved delicacy in Jewish cuisine. These particular leek croquettes present a delicious fusion of hearty minced beef with the gentle, sweetly mild flavour of leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks properly and trim off the base and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a deep frying pan and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Combine thoroughly using your palms then mold a couple of tablespoonfuls into a ball, pressing a bit. Put on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden brown on both sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the cooked patties to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The crunchy crust gives way to a creamy center. The fresh spinach imparts a bright, somewhat natural flavor, while the dairy offers a savory, flavorful smoothness. You can substitute the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it well, removing any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then remove any excess liquid and reserve.

When working with thawed frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture appears too soft, add some more crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes per side, flipping so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a extremely nutritious bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a saucepan and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until partially softened, including extra liquid to ensure the pulses immersed if required.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat half of the