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Keftedes me Prassa

Bite-sized fried patties, typically referred to as keftedes, are a beloved signature dish in Jewish cuisine. These wonderful leek patties offer a flavorful fusion of hearty beef with the delicate, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks well and trim off the roots and most of the dark green parts. Cut in half lengthways then into half-inch slices. Place in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and spice liberally with salt and pepper. Mix thoroughly using your hands then form a couple of scoops into a croquette, pressing a little. Put on a plate and repeat for the rest of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a genuine delight. The golden exterior reveals a smooth center. The fresh spinach imparts a fresh, somewhat green note, while the dairy offers a rich, umami creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Warm the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough seems too wet, mix in some additional crumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to keep the lentils immersed if required.

Add the bulgur wheat and proceed cooking until softened. Strain the ingredients completely and put aside in a mixing bowl.

Warm a portion of the