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Keftedes me Prassa

Petite pan-fried croquettes, commonly known as keftedes, are a beloved delicacy in Jewish cooking. These wonderful leek croquettes offer a tasty blend of hearty minced beef with the delicate, mildly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and cut away the roots and the majority of the green tops. Cut into halves along the length then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Stir completely using your palms then form a couple of scoops into a croquette, pressing a bit. Put on a platter and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a tray covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The golden outside gives way to a soft interior. The fresh spinach imparts a fresh, slightly green note, while the dairy offers a savory, umami smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and reserve.

If using defrosted spinach, carefully press out extra water.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until blended. If the mixture appears too wet, add some additional breadcrumbs.

By hand, mold the dough into oval croquettes slightly larger than a nut but smaller than an chicken egg, and set them on a tray covered with wax paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a highly healthy appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the pulses covered if needed.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Heat a portion of the