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Keftedes me Prassa

Petite crispy patties, often referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious blend of rich beef with the subtle, slightly sweet flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the base and most of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your hands then shape a few tablespoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is ready, brown the croquettes in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a plate topped with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crispy exterior opens up to a soft interior. The fresh spinach imparts a bright, slightly natural note, while the cheese offers a savory, flavorful smoothness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out excess liquid.

Heat the olive oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Stir well until combined. If the preparation looks too soft, add some more crumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a plate covered with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes on both sides, flipping so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with plenty of fresh water. Cook over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the legumes immersed if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the ingredients thoroughly and set aside in a mixing bowl.

Heat half of the