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Keftedes me Prassa

Small fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek croquettes offer a delicious blend of hearty beef with the gentle, mildly sweet taste of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and remove the roots and most of the green stalk. Cut in half longways then into half-inch slices. Transfer in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your hands then mold a several spoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a tray topped with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine pleasure. The crispy crust opens up to a soft filling. The fresh spinach brings a fresh, moderately natural flavor, while the cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it well, removing any stalks, and cut into it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, completely remove extra water.

Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine completely until blended. If the preparation looks too loose, incorporate some extra breadcrumbs.

Using your hands, form the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and put them on a plate topped with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pot and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, including additional water to ensure the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a container.

Heat half of the