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Keftedes me Prassa

Small crispy croquettes, often referred to as keftedes, are a cherished speciality in Jewish cooking. These wonderful leek fritters present a delicious combination of hearty ground beef with the gentle, mildly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

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

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and flavor well with salt and pepper. Combine well using your fingers then shape a few spoonfuls into a patty, shaping a bit. Put on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, cook the croquettes in small batches until crispy on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the cooked croquettes to a tray covered with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true treat. The crispy crust reveals a soft center. The leafy spinach brings a fresh, slightly green flavor, while the cheese provides a savory, flavorful richness. Feel free to swap the cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Place in a large saucepan with a little water over a medium heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine completely until combined. If the preparation appears too wet, add some more breading.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to maintain the lentils immersed if required.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Preheat a portion of the