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Keftedes me Prassa

Petite fried patties, typically called keftedes, are a cherished signature dish in Jewish cooking. These leek croquettes offer a tasty fusion of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks well and trim off the base and the majority of the green stalk. Chop lengthwise along the length then into half-inch pieces. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine completely using your fingers then shape a several tablespoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the remaining of the preparation.

Heat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a tray covered with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These cheesy spinach patties are a real pleasure. The crunchy exterior opens up to a creamy center. The leafy spinach adds a vibrant, moderately earthy note, while the cheese gives a rich, savory creaminess. Feel free to swap the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully press out excess liquid.

Warm the olive oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the preparation appears too loose, incorporate some more breadcrumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, turning so they are crispy all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only tasty but also a extremely nutritious bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pan and fill with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to ensure the lentils immersed if needed.

Add the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a container.

Warm 50% of the