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Keftedes me Prassa

Small fried croquettes, typically known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek patties present a tasty combination of hearty minced beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the base and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Mix well using your fingers then form a couple of tablespoonfuls into a patty, pressing a slightly. Place on a platter and repeat for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the ready fritters to a dish covered with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a true delight. The crunchy crust reveals a creamy interior. The leafy spinach adds a vibrant, slightly earthy flavor, while the grated cheese gives a deep, savory richness. Feel free to swap the dairy cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it well, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a little hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Turn off the stove.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Stir completely until combined. If the dough seems too wet, add some more breading.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden brown everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a extremely wholesome appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with ample cold water. Simmer over a medium flame for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Heat 50% of the