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Keftedes me Prassa

Petite pan-fried fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cooking. These wonderful leek croquettes present a delicious combination of hearty minced beef with the delicate, sweetly mild essence of leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and remove the base and the majority of the green stalk. Chop lengthwise longways then into half-inch rounds. Place in a deep pan and cover with water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and spice liberally with pepper and salt. Stir thoroughly using your fingers then shape a several spoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the patties in small batches until crispy on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a real delight. The golden outside gives way to a smooth filling. The leafy spinach brings a vibrant, somewhat green note, while the cheese provides a savory, flavorful creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, removing any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, completely remove excess liquid.

Heat the olive oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until combined. If the mixture looks too loose, mix in some additional breadcrumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about 1cm. Cook the patties a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these patties are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a container.

Warm a portion of the