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Keftedes me Prassa

Petite fried patties, often called keftedes, represent a cherished delicacy in Jewish cooking. These leek croquettes offer a delicious fusion of hearty beef with the delicate, sweetly mild taste of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the roots and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season generously with seasoning. Stir completely using your palms then mold a few scoops into a patty, shaping a bit. Put on a plate and proceed for the balance of the mixture.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, cook the fritters in batches until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked fritters to a dish topped with kitchen paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true pleasure. The golden crust opens up to a soft filling. The spinach brings a bright, moderately earthy note, while the grated cheese offers a deep, savory richness. You can substitute the cheesy element with cooked, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

For defrosted spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the dough looks too loose, add some additional breading.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes submerged if needed.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the