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Keftedes me Prassa

Bite-sized crispy croquettes, typically known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek croquettes deliver a flavorful combination of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and remove the base and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm slices. Place in a deep frying pan and fill with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and season well with pepper and salt. Mix thoroughly using your fingers then form a few spoonfuls into a croquette, pressing a slightly. Put on a tray and proceed for the remaining of the ingredients.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the croquettes in small batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a tray topped with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a true treat. The crispy exterior gives way to a smooth center. The fresh spinach brings a bright, somewhat earthy flavor, while the cheese offers a savory, savory smoothness. Feel free to swap the cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too wet, add some more breadcrumbs.

Using your hands, form the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Cook the patties a small batch for two to three minutes per side, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with enough water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils covered if needed.

Mix in the burghul and proceed cooking until tender. Drain the ingredients thoroughly and set aside in a container.

Warm half of the