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Keftedes me Prassa

Petite pan-fried fritters, typically known as keftedes, stand as a cherished signature dish in Jewish cooking. These leek croquettes offer a tasty blend of rich beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine thoroughly using your palms then mold a several scoops into a croquette, flattening a slightly. Place on a plate and repeat for the remaining of the ingredients.

Warm oil in a frying pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, brown the patties in batches until crispy on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished patties to a tray covered with kitchen paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The golden outside gives way to a soft center. The fresh spinach brings a vibrant, moderately green taste, while the grated cheese provides a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it well, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Mix completely until incorporated. If the dough appears too wet, add some extra breading.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut but more compact than an large egg, and put them on a tray covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1cm. Brown the fritters a handful for two to three minutes per side, flipping so they are crispy everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a pot and cover with enough cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, including additional water to maintain the legumes covered if required.

Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients well and set aside in a bowl.

Preheat half of the