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Keftedes me Prassa

Bite-sized fried fritters, typically known as keftedes, stand as a cherished signature dish in Jewish cuisine. These leek croquettes present a delicious combination of rich beef with the delicate, slightly sweet flavour of tender leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and remove the root ends and the bulk of the dark green parts. Cut lengthwise along the length then into half-inch pieces. Place in a large skillet and submerge with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor generously with seasoning. Mix well using your palms then form a several tablespoonfuls into a patty, shaping a little. Set on a platter and repeat for the balance of the preparation.

Heat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Take out the finished fritters to a tray topped with kitchen paper and let to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese patties are a real pleasure. The golden crust reveals a creamy interior. The fresh spinach adds a vibrant, somewhat natural note, while the dairy provides a deep, savory richness. Feel free to swap the cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, removing any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the oil in a skillet over a medium heat and cook the onion and garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until blended. If the dough seems too soft, add some more breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a depth of about half an inch. Fry the patties a small batch for two to three minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients completely and reserve in a bowl.

Preheat half of the