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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, stand as a treasured speciality in Jewish cooking. These leek fritters deliver a flavorful fusion of hearty ground beef with the delicate, slightly sweet taste of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the base and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Stir completely using your palms then form a couple of spoonfuls into a ball, pressing a slightly. Put on a platter and continue for the balance of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small batches until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the cooked fritters to a dish covered with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The crispy outside gives way to a creamy interior. The spinach brings a bright, moderately earthy flavor, while the dairy provides a rich, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and saute the onion and minced garlic until tender, about four minutes. Take off the flame.

Put the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too loose, add some additional crumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden brown all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only delicious but also a highly wholesome bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to maintain the lentils submerged if necessary.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients well and set aside in a bowl.

Heat 50% of the