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Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, stand as a treasured delicacy in Jewish cooking. These leek patties offer a delicious fusion of rich ground beef with the subtle, mildly sweet essence of leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and the bulk of the dark green parts. Slice into halves longways then into half-inch pieces. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and paprika and season generously with pepper and salt. Stir well using your palms then form a couple of tablespoonfuls into a croquette, flattening a little. Put on a plate and continue for the balance of the mixture.

Warm cooking oil in a pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the ready patties to a dish covered with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crispy exterior opens up to a soft interior. The spinach imparts a bright, moderately earthy taste, while the grated cheese gives a deep, savory smoothness. It's possible to replace the cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

For previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about four minutes. Remove from the heat.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until combined. If the dough appears too wet, incorporate some additional breadcrumbs.

By hand, form the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and place them on a tray covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1cm. Brown the patties a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the legumes covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Warm half of the