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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly referred to as keftedes, stand as a treasured delicacy in Jewish cuisine. These leek croquettes offer a delicious combination of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, dill, parsley and spice and season generously with pepper and salt. Mix completely using your palms then mold a few tablespoonfuls into a ball, pressing a slightly. Set on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Remove the finished patties to a plate topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine pleasure. The crispy crust reveals a creamy filling. The spinach adds a vibrant, slightly earthy taste, while the cheese gives a rich, savory smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

If using raw spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

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

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and season with salt and pepper. Mix completely 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 nut but less bulky than an egg, and set them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm olive oil to a depth of about half an inch. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely healthy snack or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to maintain the legumes covered if necessary.

Add the burghul and keep cooking until tender. Strain the ingredients thoroughly and put aside in a container.

Heat a portion of the