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Keftedes me Prassa

Small crispy fritters, typically referred to as keftedes, stand as a beloved speciality in Jewish cooking. These leek fritters deliver a flavorful combination of savory minced beef with the gentle, mildly sweet flavour of leeks, making them utterly irresistible.

Produces 12

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

Thoroughly wash the leeks carefully and remove the root ends and most of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Combine well using your hands then shape a few spoonfuls into a croquette, shaping a slightly. Put on a tray and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished patties to a dish covered with paper towel and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real treat. The crunchy crust reveals a creamy filling. The leafy spinach brings a bright, slightly earthy taste, while the grated cheese provides a savory, umami creaminess. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once softened, strain in a strainer for about a quarter hour, then press out any extra water and reserve.

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

Preheat the cooking oil in a skillet over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the stove.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the preparation looks too wet, add some extra breading.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and put them on a baking sheet topped with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes per side, turning so they are golden brown all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully healthy snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Add the brown lentils in a pan and submerge with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding extra liquid to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients well and set aside in a bowl.

Preheat 50% of the