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Keftedes me Prassa

Small fried croquettes, commonly called keftedes, are a beloved delicacy in Jewish cuisine. These wonderful leek fritters deliver a delicious fusion of hearty minced beef with the delicate, mildly sweet essence of leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and remove the base and the majority of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a croquette, pressing a little. Place on a tray and proceed for the balance of the mixture.

Warm olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is ready, brown the fritters in batches until golden brown on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a plate covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a true pleasure. The golden outside opens up to a smooth center. The spinach brings a vibrant, slightly earthy taste, while the dairy gives a rich, savory richness. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and saute the onion and minced garlic until tender, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until blended. If the preparation seems too wet, incorporate some more crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about 1cm. Fry the fritters a few at a time for two to three minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with enough water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to keep the legumes covered if required.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a container.

Preheat a portion of the