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Keftedes me Prassa

Small fried patties, typically referred to as keftedes, represent a cherished signature dish in Jewish cooking. These wonderful leek croquettes offer a flavorful fusion of rich ground beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the roots and the bulk of the green tops. Cut lengthwise longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice generously with pepper and salt. Combine thoroughly using your hands then shape a several tablespoonfuls into a ball, pressing a slightly. Set on a tray and repeat for the rest of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, cook the croquettes in small batches until golden on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a tray topped with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a true pleasure. The golden crust reveals a creamy interior. The leafy spinach brings a fresh, slightly natural note, while the dairy provides a rich, umami richness. Feel free to swap the dairy cheese with steamed, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely remove extra water.

Preheat the oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix well until incorporated. If the preparation seems too loose, incorporate some extra breading.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a tray lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are golden completely, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pan and cover with plenty of water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the legumes immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul well and reserve in a bowl.

Heat half of the