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Keftedes me Prassa

Bite-sized crispy croquettes, commonly referred to as keftedes, stand as a cherished speciality in Jewish cooking. These leek fritters offer a tasty combination of savory ground beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly irresistible.

Yields 12

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

Clean the green leeks carefully and remove the roots and most of the dark green parts. Slice in half lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season well with salt and pepper. Stir completely using your hands then shape a several spoonfuls into a croquette, pressing a slightly. Set on a platter and proceed for the balance of the mixture.

Warm oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the cooked fritters to a plate lined with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The crispy crust opens up to a soft interior. The spinach imparts a fresh, slightly earthy flavor, while the cheese offers a rich, savory creaminess. Feel free to swap the dairy cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely remove unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the mixture looks too wet, add some extra breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate topped with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes covered if needed.

Add the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul completely and put aside in a container.

Warm a portion of the