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Keftedes me Prassa

Small fried croquettes, often called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes offer a delicious blend of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and trim off the roots and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and cover with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and season generously with salt and pepper. Mix completely using your hands then shape a couple of tablespoonfuls into a croquette, flattening a little. Set on a plate and proceed for the balance of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the finished croquettes to a dish covered with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach patties are a real delight. The crunchy crust opens up to a creamy filling. The leafy spinach adds a vibrant, moderately green taste, while the dairy offers a rich, flavorful smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

If using thawed frozen spinach, carefully remove excess liquid.

Preheat the oil in a frying pan over a moderate heat and fry the onion and garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the preparation appears too soft, mix in some more breadcrumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a pot and submerge with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the pulses immersed if required.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a mixing bowl.

Preheat 50% of the