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Keftedes me Prassa

Bite-sized pan-fried patties, commonly known as keftedes, are a cherished signature dish in Jewish cuisine. These leek croquettes deliver a flavorful blend of savory ground beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly irresistible.

Makes 12

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

Thoroughly wash the leeks carefully and cut away the base and the bulk of the dark green parts. Slice lengthwise along the length then into half-inch slices. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your hands then form a few scoops into a ball, flattening a slightly. Put on a tray and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in small groups until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The crunchy exterior gives way to a creamy interior. The spinach imparts a bright, somewhat earthy taste, while the grated cheese gives a deep, umami creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it carefully, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until incorporated. If the mixture appears too loose, incorporate some extra crumbs.

Using your hands, form the mixture into oval shapes slightly larger than a nut but less bulky than an large egg, and put them on a baking sheet topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes each side, flipping so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to maintain the lentils submerged if needed.

Mix in the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat 50% of the