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Keftedes me Prassa

Petite pan-fried patties, often referred to as keftedes, represent a treasured delicacy in Jewish culinary traditions. These wonderful leek patties offer a tasty fusion of hearty ground beef with the gentle, sweetly mild essence of tender leeks, making them absolutely crave-worthy.

Yields 12

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

Clean the green leeks well and cut away the base and most of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Put in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix well using your palms then mold a few tablespoonfuls into a patty, flattening a bit. Put on a plate and continue for the rest of the mixture.

Heat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish lined with paper towel and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine pleasure. The crispy outside opens up to a smooth filling. The fresh spinach imparts a bright, moderately earthy taste, while the cheese offers a savory, savory richness. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then remove any extra water and set aside.

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

Preheat the oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Remove from the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the dough looks too loose, add some more breading.

By hand, form the dough into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a plate topped with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a amount of about 1 centimeter. Brown the fritters a small batch for two to three minutes on both sides, flipping so they are crispy all over, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and submerge with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses covered if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat half of the