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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, represent a beloved speciality in Jewish culinary traditions. These leek patties offer a delicious blend of savory beef with the gentle, mildly sweet essence of leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks properly and remove the root ends and the majority of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep pan and cover with cold water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix completely using your fingers then form a several tablespoonfuls into a patty, shaping a bit. Place on a platter and continue for the balance of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is hot, brown the croquettes in small groups until golden on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine delight. The crunchy crust opens up to a smooth center. The fresh spinach imparts a bright, somewhat natural taste, while the dairy offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Place the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir well until incorporated. If the mixture seems too loose, mix in some additional crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Fry the patties a handful for 2–3 minutes each side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a highly nutritious bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Place the lentils in a pot and cover with ample water. Cook over a medium heat for about twenty minutes or until nearly done, adding extra liquid to ensure the pulses submerged if required.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat a portion of the