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Keftedes me Prassa

Petite crispy fritters, typically referred to as keftedes, are a cherished delicacy in Jewish cuisine. These leek patties deliver a flavorful fusion of hearty minced beef with the gentle, mildly sweet flavour of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the roots and the majority of the green tops. Chop into halves longways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice generously with seasoning. Stir well using your palms then form a few spoonfuls into a croquette, pressing a little. Place on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the cooked croquettes to a plate lined with absorbent paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crispy exterior reveals a creamy interior. The fresh spinach imparts a vibrant, moderately green note, while the dairy gives a deep, flavorful smoothness. You can substitute the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine well until blended. If the preparation seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the dough into elongated patties slightly larger than a nut but less bulky than an large egg, and put them on a plate lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are golden all over, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Place the lentils in a saucepan and cover with ample water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to maintain the pulses covered if required.

Add the burghul and proceed cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Warm half of the