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Keftedes me Prassa

Small fried croquettes, commonly referred to as keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek patties present a tasty combination of rich ground beef with the delicate, mildly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter slices. Put in a deep pan and cover with water, then cook over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with seasoning. Mix well using your hands then mold a couple of spoonfuls into a patty, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked croquettes to a plate topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These spinach and cheese patties are a real delight. The crispy exterior opens up to a soft filling. The leafy spinach adds a vibrant, slightly green taste, while the cheese offers a rich, umami creaminess. Feel free to swap the dairy cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it well, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a little water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the preparation looks too wet, mix in some more breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Brown the patties a handful for 2–3 minutes per side, rotating so they are golden brown everywhere, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to maintain the legumes covered if necessary.

Add the burghul and keep cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Warm 50% of the