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Keftedes me Prassa

Small crispy fritters, often referred to as keftedes, represent a treasured delicacy in Jewish cooking. These particular leek croquettes present a flavorful combination of savory beef with the subtle, slightly sweet essence of leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks well and remove the base and most of the green tops. Cut lengthwise along the length then into half-inch pieces. Transfer in a large skillet and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your palms then form a few scoops into a ball, flattening a bit. Place on a tray and continue for the rest of the ingredients.

Heat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until golden on all sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Take out the finished fritters to a tray topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The crunchy exterior gives way to a creamy filling. The spinach brings a vibrant, somewhat earthy flavor, while the grated cheese gives a rich, flavorful richness. You can substitute the cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix well until combined. If the preparation appears too soft, incorporate some additional crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden everywhere, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with enough fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, adding extra liquid to maintain the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat a portion of the