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Keftedes me Prassa

Bite-sized crispy croquettes, typically called keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek croquettes deliver a flavorful combination of hearty ground beef with the delicate, mildly sweet taste of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the root ends and most of the dark green parts. Slice lengthwise along the length then into 1.5cm pieces. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine completely using your hands then shape a several spoonfuls into a patty, pressing a bit. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the finished croquettes to a plate topped with absorbent paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crispy exterior reveals a soft interior. The leafy spinach brings a fresh, slightly natural taste, while the dairy gives a deep, savory richness. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the dough seems too loose, mix in some more breadcrumbs.

By hand, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and set them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden brown completely, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, including extra liquid to maintain the pulses immersed if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture completely and set aside in a mixing bowl.

Warm a portion of the