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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek fritters present a flavorful blend of hearty ground beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the roots and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your hands then mold a several tablespoonfuls into a ball, pressing a little. Set on a platter and continue for the balance of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the ready patties to a tray topped with paper towel and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a real treat. The crispy outside reveals a creamy interior. The fresh spinach brings a vibrant, moderately earthy flavor, while the grated cheese offers a rich, savory creaminess. Feel free to swap the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

When working with defrosted spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the mixture seems too wet, mix in some extra breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and place them on a baking sheet lined with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, preheat olive oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes each side, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely nutritious bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the legumes immersed if needed.

Mix in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Preheat 50% of the