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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, stand as a treasured signature dish in Jewish cooking. These leek patties present a delicious blend of hearty minced beef with the subtle, slightly sweet taste of leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks properly and cut away the base and most of the dark green parts. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and season well with seasoning. Mix thoroughly using your fingers then mold a few scoops into a ball, shaping a slightly. Place on a plate and continue for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the ready fritters to a plate topped with paper towel and permit to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine delight. The golden outside opens up to a smooth interior. The spinach imparts a bright, moderately earthy note, while the grated cheese gives a rich, savory smoothness. Feel free to swap the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

When working with previously frozen spinach, completely remove extra water.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic until tender, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir well until combined. If the dough looks too soft, incorporate some extra breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but less bulky than an large egg, and put them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes on both sides, rotating so they are crispy completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pan and cover with ample water. Boil over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the pulses immersed if needed.

Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients completely and put aside in a bowl.

Warm a portion of the