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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, stand as a cherished speciality in Jewish cuisine. These leek patties offer a tasty blend of savory beef with the subtle, mildly sweet essence of leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and remove the base and the bulk of the green stalk. Slice into halves longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir well using your fingers then mold a couple of spoonfuls into a ball, flattening a slightly. Set on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden on both sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the finished patties to a tray lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crunchy crust opens up to a soft filling. The spinach brings a fresh, somewhat natural flavor, while the dairy offers a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until blended. If the preparation looks too soft, incorporate some additional breadcrumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and set them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the legumes submerged if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients well and reserve in a bowl.

Heat 50% of the