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Keftedes me Prassa

Petite pan-fried fritters, often known as keftedes, are a treasured delicacy in Jewish cooking. These leek croquettes offer a tasty blend of hearty ground beef with the gentle, mildly sweet taste of leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine well using your hands then shape a few tablespoonfuls into a patty, pressing a bit. Place on a platter and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the finished fritters to a plate lined with absorbent paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy outside reveals a smooth interior. The fresh spinach imparts a fresh, somewhat earthy taste, while the cheese gives a rich, umami creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix well until combined. If the mixture looks too loose, add some additional breadcrumbs.

With your fingers, form the dough into oval croquettes slightly larger than a nut but less bulky than an large egg, and put them on a tray topped with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes per side, turning so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only tasty but also a highly wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pot and submerge with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding more water to keep the legumes covered if required.

Stir in the burghul and proceed cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the