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Keftedes me Prassa

Small fried fritters, often referred to as keftedes, represent a cherished delicacy in Jewish cooking. These particular leek croquettes present a flavorful combination of rich minced beef with the subtle, sweetly mild taste of leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the base and most of the green tops. Chop into halves longways then into half-inch pieces. Place in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Combine completely using your fingers then mold a several spoonfuls into a patty, pressing a slightly. Put on a tray and repeat for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is hot, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a dish lined with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real pleasure. The crispy exterior opens up to a soft center. The leafy spinach imparts a fresh, somewhat earthy taste, while the cheese provides a savory, umami richness. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, clean it well, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir completely until incorporated. If the preparation appears too wet, add some extra breadcrumbs.

By hand, shape the preparation into oval shapes a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Brown the croquettes a handful for a couple of minutes per side, rotating so they are golden everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with enough fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, adding more water to keep the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Strain the mixture well and set aside in a bowl.

Preheat half of the