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Keftedes me Prassa

Small crispy croquettes, commonly called keftedes, represent a treasured signature dish in Jewish cuisine. These wonderful leek croquettes offer a delicious combination of rich ground beef with the delicate, sweetly mild essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and season well with seasoning. Mix well using your fingers then mold a several spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the rest of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the fritters in small groups until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Remove the ready fritters to a dish topped with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crunchy exterior gives way to a creamy filling. The fresh spinach adds a fresh, slightly earthy taste, while the dairy offers a savory, umami richness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

If using raw spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly remove extra water.

Preheat the oil in a skillet over a moderate heat and fry the onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine completely until blended. If the preparation appears too soft, incorporate some extra breadcrumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a level of about 1cm. Fry the patties a small batch for two to three minutes each side, turning so they are crispy all over, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding additional water to ensure the legumes submerged if needed.

Add the burghul and keep cooking until tender. Strain the lentils and burghul well and put aside in a container.

Heat a portion of the