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Keftedes me Prassa

Petite fried croquettes, commonly known as keftedes, are a treasured signature dish in Jewish cuisine. These leek patties present a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and the majority of the green stalk. Slice in half lengthways then into half-inch slices. Transfer in a large skillet and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Combine thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, shaping a slightly. Set on a platter and repeat for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the finished patties to a dish topped with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a true pleasure. The crispy crust opens up to a creamy interior. The spinach brings a vibrant, slightly earthy taste, while the dairy provides a deep, savory richness. You can substitute the cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it carefully, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and cook the onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the dough looks too loose, incorporate some additional breading.

With your fingers, mold the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and set them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes each side, turning so they are crispy everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and submerge with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to keep the pulses submerged if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a bowl.

Preheat half of the