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Keftedes me Prassa

Small crispy fritters, often referred to as keftedes, represent a beloved delicacy in Jewish cooking. These particular leek croquettes offer a tasty blend of hearty minced beef with the gentle, sweetly mild taste of tender leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your fingers then shape a several tablespoonfuls into a croquette, shaping a bit. Place on a plate and continue for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is ready, brown the patties in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine pleasure. The golden exterior opens up to a creamy center. The spinach adds a bright, slightly green flavor, while the grated cheese provides a rich, umami creaminess. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

For raw spinach, rinse it well, removing any stalks, and coarsely chop it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, carefully press out excess liquid.

Heat the oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Combine completely until combined. If the dough appears too soft, add some more breadcrumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and put them on a tray covered with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden brown completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pan and submerge with plenty of cold water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes covered if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the