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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly called keftedes, stand as a cherished speciality in Jewish cooking. These particular leek croquettes deliver a tasty combination of rich minced beef with the subtle, slightly sweet flavour of leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and remove the base and most of the green tops. Cut into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with seasoning. Mix thoroughly using your fingers then mold a few spoonfuls into a patty, shaping a bit. Place on a tray and continue for the remaining of the mixture.

Heat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished patties to a tray lined with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The golden crust opens up to a smooth interior. The fresh spinach imparts a fresh, moderately earthy flavor, while the grated cheese gives a deep, umami richness. You can substitute the cheesy element with cooked, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then remove any extra water and put aside.

For defrosted spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some additional breadcrumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and cover with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes submerged if necessary.

Add the burghul and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a bowl.

Heat a portion of the