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Keftedes me Prassa

Small crispy patties, often called keftedes, represent a treasured signature dish in Jewish cooking. These leek croquettes deliver a flavorful fusion of rich beef with the gentle, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks well and remove the base and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with pepper and salt. Mix completely using your palms then form a couple of tablespoonfuls into a croquette, pressing a bit. Put on a plate and proceed for the rest of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the heated oil is ready, cook the patties in batches until golden on each side. (Do not fill the pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a tray covered with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real delight. The crunchy crust opens up to a smooth center. The fresh spinach adds a fresh, moderately earthy taste, while the cheese offers a rich, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For thawed frozen spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a medium heat and saute the onion and garlic until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until blended. If the mixture seems too soft, incorporate some extra breadcrumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and put them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, including additional water to maintain the pulses immersed if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the