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Keftedes me Prassa

Small pan-fried fritters, commonly called keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek fritters present a tasty combination of hearty ground beef with the subtle, mildly sweet essence of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and trim off the base and the majority of the dark green parts. Chop into halves lengthways then into half-inch pieces. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with pepper and salt. Combine well using your hands then shape a couple of scoops into a croquette, flattening a bit. Place on a tray and repeat for the remaining of the mixture.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with absorbent paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crunchy outside reveals a smooth interior. The spinach adds a bright, moderately natural note, while the grated cheese gives a rich, savory richness. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once cooked, remove in a colander for about 15 mins, then press out any remaining moisture and reserve.

For defrosted spinach, carefully remove extra water.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the dough appears too soft, mix in some additional breading.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and place them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, warm oil to a depth of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy completely, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a highly nutritious snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a container.

Heat a portion of the