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Keftedes me Prassa

Small crispy fritters, typically known as keftedes, are a cherished signature dish in Jewish cuisine. These leek croquettes offer a delicious fusion of rich ground beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely addictive.

Makes 12

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

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the green tops. Cut in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your hands then shape a several tablespoonfuls into a patty, shaping a little. Put on a tray and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, cook the patties in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the ready fritters to a tray lined with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crunchy exterior opens up to a smooth interior. The leafy spinach imparts a bright, slightly earthy note, while the dairy provides a deep, flavorful richness. You can substitute the dairy cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

For raw spinach, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until incorporated. If the mixture appears too soft, add some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a tray covered with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a small batch for two to three minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to keep the lentils submerged if required.

Mix in the cracked wheat and continue cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Preheat half of the