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Keftedes me Prassa

Bite-sized crispy croquettes, often known as keftedes, represent a cherished signature dish in Jewish cooking. These particular leek patties present a tasty blend of savory ground beef with the gentle, mildly sweet essence of tender leeks, making them truly irresistible.

Makes 12

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

Wash the green leeks properly and trim off the root ends and most of the green tops. Cut in half along the length then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then cook over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your palms then form a several tablespoonfuls into a ball, shaping a slightly. Put on a plate and repeat for the remaining of the ingredients.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the oil is sizzling, cook the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the cooked patties to a dish covered with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a real delight. The crispy outside gives way to a soft center. The leafy spinach imparts a bright, slightly natural flavor, while the grated cheese gives a rich, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, removing any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix completely until combined. If the mixture looks too wet, add some extra crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a nut but more compact than an chicken egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes each side, turning so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the legumes immersed if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture well and reserve in a container.

Preheat half of the