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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, are a beloved speciality in Jewish culinary traditions. These leek fritters offer a flavorful combination of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and remove the root ends and most of the dark green parts. Slice in half lengthways then into half-inch pieces. Place in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Mix completely using your fingers then shape a few spoonfuls into a ball, pressing a bit. Set on a tray and continue for the rest of the mixture.

Warm olive oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the ready patties to a tray covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The crunchy exterior gives way to a soft center. The spinach adds a bright, slightly green flavor, while the grated cheese gives a deep, umami richness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

If using fresh spinach, wash it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a frying pan over a medium heat and saute the diced onion and minced garlic until tender, about four minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until incorporated. If the preparation seems too loose, incorporate some extra breadcrumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a level of about half an inch. Brown the fritters a small batch for a couple of minutes each side, rotating so they are crispy completely, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a highly wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and cover with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, adding additional water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and continue cooking until tender. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the