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Keftedes me Prassa

Bite-sized crispy fritters, typically known as keftedes, are a treasured signature dish in Jewish cooking. These wonderful leek croquettes offer a tasty blend of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks properly and trim off the base and the majority of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir thoroughly using your palms then mold a few scoops into a ball, flattening a slightly. Place on a plate and proceed for the balance of the mixture.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the oil is hot, fry the croquettes in batches until golden on all sides. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a dish lined with absorbent paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a true treat. The crunchy crust reveals a smooth interior. The leafy spinach imparts a fresh, somewhat natural flavor, while the dairy provides a rich, flavorful richness. You can substitute the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine completely until blended. If the preparation appears too soft, incorporate some additional crumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a depth of about 1cm. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden all over, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and submerge with plenty of water. Cook over a medium heat for about 20 minutes or until almost cooked, including additional water to maintain the pulses covered if needed.

Add the cracked wheat and keep cooking until softened. Strain the ingredients well and put aside in a bowl.

Heat half of the