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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically called keftedes, represent a treasured speciality in Jewish cuisine. These particular leek patties deliver a tasty combination of savory ground beef with the gentle, slightly sweet flavour of tender leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the green leeks well and remove the root ends and most of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and flavor well with salt and pepper. Mix completely using your palms then mold a several tablespoonfuls into a patty, shaping a little. Place on a tray and continue for the balance of the mixture.

Heat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, cook the croquettes in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a dish topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The crispy crust reveals a smooth interior. The leafy spinach adds a bright, moderately green flavor, while the dairy provides a rich, flavorful richness. You can substitute the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a deep pan with a bit of liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until tender, about a few minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the mixture seems too wet, mix in some additional crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut but less bulky than an egg, and place them on a plate topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Brown the croquettes a handful for two to three minutes each side, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to keep the legumes submerged if required.

Mix in the burghul and proceed cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container.

Heat a portion of the