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Keftedes me Prassa

Bite-sized fried patties, often called keftedes, represent a treasured delicacy in Jewish culinary traditions. These wonderful leek patties present a flavorful combination of savory ground beef with the delicate, sweetly mild essence of leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and remove the root ends and the majority of the green stalk. Chop in half along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix thoroughly using your palms then shape a several scoops into a patty, flattening a slightly. Set on a plate and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish topped with absorbent paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crunchy outside opens up to a soft center. The leafy spinach adds a fresh, slightly natural flavor, while the dairy offers a rich, savory richness. You can substitute the cheesy element with cooked, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the mixture seems too soft, add some more crumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Cook the patties a handful for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only flavorful but also a highly healthy snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the lentils immersed if needed.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat a portion of the