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Keftedes me Prassa

Small pan-fried fritters, typically referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek croquettes deliver a delicious combination of savory ground beef with the delicate, slightly sweet essence of leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and remove the roots and the bulk of the dark green parts. Cut in half lengthways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix well using your hands then mold a few scoops into a patty, pressing a little. Put on a tray and proceed for the rest of the ingredients.

Preheat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small groups until golden on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the finished fritters to a dish covered with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The crispy exterior gives way to a creamy interior. The leafy spinach brings a vibrant, somewhat earthy taste, while the dairy offers a savory, flavorful creaminess. It's possible to replace the cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Take off the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too soft, add some extra crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Brown the fritters a small batch for two to three minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and fill with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, adding additional water to ensure the lentils covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and set aside in a container.

Heat 50% of the