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Keftedes me Prassa

Bite-sized fried croquettes, typically referred to as keftedes, are a treasured delicacy in Jewish cuisine. These leek patties offer a delicious fusion of hearty minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix thoroughly using your palms then form a couple of spoonfuls into a patty, shaping a bit. Set on a plate and proceed for the balance of the ingredients.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and permit to drain.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real treat. The crispy exterior reveals a soft center. The fresh spinach imparts a fresh, moderately earthy flavor, while the cheese gives a savory, umami creaminess. You can substitute the dairy cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then press out any extra water and put aside.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a pan over a medium flame and fry the diced onion and minced garlic until softened, about a few minutes. Remove from the heat.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir thoroughly until combined. If the preparation appears too wet, add some additional breading.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, flipping so they are crispy completely, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with ample water. Cook over a moderate heat for about 20 mins or until nearly done, including additional water to keep the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the mixture well and reserve in a container.

Preheat a portion of the