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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a treasured speciality in Jewish cuisine. These particular leek croquettes deliver a tasty fusion of rich minced beef with the gentle, mildly sweet flavour of leeks, making them absolutely irresistible.

Yields 12

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

Thoroughly wash the fresh leeks properly and remove the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with seasoning. Combine completely using your hands then mold a couple of spoonfuls into a croquette, shaping a bit. Put on a tray and continue for the rest of the ingredients.

Warm olive oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, cook the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the ready fritters to a plate lined with absorbent paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The crispy crust opens up to a creamy filling. The fresh spinach adds a fresh, somewhat earthy flavor, while the cheese offers a savory, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, completely remove excess liquid.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix well until incorporated. If the mixture looks too soft, incorporate some additional breading.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a tray covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes per side, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, including additional water to keep the pulses submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Heat a portion of the