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Keftedes me Prassa

Bite-sized crispy patties, typically known as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek patties offer a delicious combination of hearty minced beef with the subtle, sweetly mild taste of tender leeks, rendering them absolutely crave-worthy.

Produces 12

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

Clean the leeks carefully and remove the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and season liberally with seasoning. Combine thoroughly using your hands then mold a few tablespoonfuls into a ball, shaping a slightly. Set on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, fry the fritters in small groups until crispy on each side. (Do not fill the skillet as this drops the heat of the oil.) Transfer the ready patties to a tray covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach patties are a real delight. The golden outside gives way to a soft filling. The spinach brings a vibrant, moderately natural note, while the grated cheese gives a savory, flavorful richness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For raw spinach, clean it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a pan over a medium heat and fry the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a container and spice with pepper and salt. Stir completely until blended. If the preparation appears too loose, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a plate lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the patties a small batch for a couple of minutes per side, flipping so they are golden all over, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the legumes immersed if required.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.

Preheat a portion of the