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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, represent a treasured speciality in Jewish culinary traditions. These leek fritters present a flavorful blend of rich minced beef with the subtle, sweetly mild taste of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks carefully and trim off the roots and the majority of the green tops. Chop in half longways then into half-inch rounds. Put in a deep frying pan and fill with water, then cook over a moderate heat for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and spice generously with seasoning. Stir completely using your fingers then mold a few tablespoonfuls into a ball, shaping a slightly. Set on a tray and proceed for the remaining of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in small batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the cooked croquettes to a dish covered with paper towel and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true treat. The crispy outside reveals a soft center. The fresh spinach imparts a vibrant, moderately green taste, while the cheese gives a savory, savory richness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine well until incorporated. If the preparation looks too loose, mix in some additional breading.

With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes per side, rotating so they are crispy everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a highly wholesome snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a pan and fill with enough water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the lentils immersed if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a mixing bowl.

Heat half of the