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Keftedes me Prassa

Small fried croquettes, typically called keftedes, represent a beloved signature dish in Jewish cooking. These particular leek fritters offer a tasty blend of savory beef with the delicate, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks properly and remove the base and the majority of the green stalk. Cut in half along the length then into 1.5cm rounds. Put in a deep pan and fill with cold water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor liberally with seasoning. Combine well using your palms then mold a few spoonfuls into a patty, pressing a little. Set on a plate and proceed for the balance of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a medium heat. When the oil is hot, brown the patties in small batches until golden on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true delight. The crispy crust gives way to a smooth interior. The fresh spinach imparts a fresh, slightly earthy taste, while the cheese offers a savory, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Combine thoroughly until combined. If the mixture seems too wet, add some more breadcrumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a nut but smaller than an large egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pot and cover with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, including more water to ensure the legumes covered if required.

Stir in the bulgur wheat and proceed cooking until softened. Strain the mixture completely and put aside in a bowl.

Preheat 50% of the