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Keftedes me Prassa

Bite-sized pan-fried fritters, typically known as keftedes, represent a beloved delicacy in Jewish cooking. These particular leek fritters deliver a flavorful combination of hearty beef with the delicate, mildly sweet taste of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks properly and trim off the base and the majority of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Put in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor well with pepper and salt. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a patty, shaping a slightly. Set on a tray and continue for the balance of the mixture.

Preheat olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, brown the fritters in small groups until crispy on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the ready croquettes to a plate topped with paper towel and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The golden crust opens up to a soft interior. The leafy spinach imparts a fresh, moderately earthy taste, while the dairy offers a deep, flavorful creaminess. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For fresh spinach, wash it well, discarding any hard stems, and roughly chop it into big pieces. Place in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Combine well until combined. If the mixture appears too soft, add some more breading.

By hand, mold the mixture into oval shapes a bit bigger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a level of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a pan and fill with enough water. Cook over a medium heat for about 20 minutes or until almost cooked, adding additional water to maintain the legumes immersed if necessary.

Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Warm half of the