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Keftedes me Prassa

Petite pan-fried croquettes, often referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious combination of hearty beef with the subtle, sweetly mild essence of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and cut away the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5-centimeter rounds. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice generously with seasoning. Stir thoroughly using your palms then shape a several tablespoonfuls into a ball, shaping a bit. Put on a plate and continue for the balance of the preparation.

Preheat oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the fritters in batches until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Take out the ready fritters to a tray topped with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crispy exterior reveals a smooth center. The leafy spinach adds a bright, slightly earthy note, while the dairy gives a rich, umami smoothness. You can substitute the cheesy element with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, clean it thoroughly, removing any tough stems, and cut into it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a medium flame and saute the onion and minced garlic until tender, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the dough looks too soft, add some extra crumbs.

By hand, shape the dough into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a plate topped with baking paper. Seal and chill for at least one hour.

In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown everywhere, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and fill with enough water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the legumes submerged if needed.

Add the burghul and proceed cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Warm a portion of the