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Keftedes me Prassa

Petite fried croquettes, often known as keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek patties deliver a delicious combination of hearty minced beef with the delicate, sweetly mild essence of leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the green leeks well and remove the base and the majority of the green stalk. Slice into halves lengthways then into half-inch slices. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your hands then form a couple of spoonfuls into a croquette, flattening a little. Put on a tray and continue for the remaining of the preparation.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the oil is ready, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked patties to a plate lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a true delight. The crispy crust gives way to a soft interior. The spinach adds a bright, slightly natural flavor, while the dairy gives a deep, umami richness. You can substitute the cheesy element with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, wash it well, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until blended. If the preparation appears too loose, mix in some extra crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and place them on a tray lined with wax paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pan and cover with plenty of water. Simmer over a medium heat for about 20 mins or until nearly done, adding additional water to ensure the pulses covered if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and reserve in a container.

Warm a portion of the