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Keftedes me Prassa

Petite crispy patties, typically known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties present a flavorful fusion of hearty minced beef with the delicate, sweetly mild essence of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and remove the base and the majority of the green tops. Chop into halves longways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine completely using your fingers then form a several tablespoonfuls into a ball, shaping a bit. Place on a plate and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in batches until golden on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Remove the ready patties to a plate lined with kitchen paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real pleasure. The golden crust reveals a smooth center. The fresh spinach adds a bright, slightly earthy taste, while the cheese provides a deep, umami richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using fresh spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely remove extra water.

Heat the oil in a skillet over a medium flame and cook the onion and garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the dough seems too wet, add some more breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a nut but less bulky than an large egg, and set them on a tray topped with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the legumes immersed if needed.

Stir in the burghul and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Warm 50% of the