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Keftedes me Prassa

Small crispy croquettes, often called keftedes, are a cherished speciality in Jewish cooking. These wonderful leek croquettes deliver a tasty combination of savory ground beef with the gentle, sweetly mild flavour of tender leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green stalk. Slice in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season well with salt and pepper. Combine completely using your hands then form a few spoonfuls into a patty, shaping a slightly. Set on a tray and continue for the rest of the preparation.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small groups until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine delight. The crunchy exterior reveals a smooth center. The fresh spinach imparts a vibrant, moderately earthy taste, while the grated cheese offers a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Mix well until blended. If the preparation appears too loose, incorporate some more breading.

Using your hands, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and place them on a baking sheet topped with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for a couple of minutes each side, flipping so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with enough water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to keep the legumes covered if needed.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the