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Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, are a cherished speciality in Jewish cooking. These leek patties deliver a tasty combination of savory ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine well using your hands then shape a several spoonfuls into a patty, shaping a bit. Set on a platter and repeat for the remaining of the preparation.

Heat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the patties in small groups until golden on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the finished patties to a tray lined with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a true pleasure. The golden exterior reveals a smooth filling. The fresh spinach imparts a bright, somewhat green flavor, while the cheese provides a savory, umami smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the preparation looks too soft, add some extra breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut but more compact than an egg, and put them on a baking sheet lined with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1 centimeter. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden brown everywhere, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring additional water to keep the lentils submerged if needed.

Add the cracked wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat 50% of the