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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly called keftedes, are a cherished signature dish in Jewish cuisine. These wonderful leek fritters present a tasty fusion of savory beef with the delicate, sweetly mild essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and remove the base and the majority of the green tops. Chop in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor well with seasoning. Mix well using your fingers then form a couple of scoops into a patty, pressing a slightly. Place on a plate and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the finished patties to a dish lined with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a true delight. The golden outside opens up to a smooth center. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese provides a rich, umami richness. You can substitute the cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a small amount liquid over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a pan over a medium heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the mixture looks too loose, incorporate some additional breading.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a highly healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding more water to keep the lentils submerged if required.

Stir in the cracked wheat and keep cooking until tender. Drain the mixture completely and put aside in a container.

Preheat half of the