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Keftedes me Prassa

Bite-sized fried croquettes, often known as keftedes, stand as a beloved speciality in Jewish cooking. These wonderful leek patties present a tasty blend of hearty ground beef with the delicate, mildly sweet essence of leeks, and they are utterly addictive.

Produces 12

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

Wash the leeks properly and cut away the root ends and the majority of the dark green parts. Chop into halves along the length then into half-inch rounds. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and season well with seasoning. Mix well using your fingers then form a few scoops into a patty, flattening a little. Set on a tray and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is ready, cook the fritters in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready patties to a plate topped with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a true treat. The crispy exterior opens up to a creamy interior. The leafy spinach imparts a vibrant, moderately earthy taste, while the grated cheese offers a deep, savory smoothness. You can substitute the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For thawed frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine well until blended. If the dough seems too loose, add some extra breading.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a tray topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a level of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils covered if necessary.

Stir in the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Preheat a portion of the