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Keftedes me Prassa

Petite fried croquettes, commonly referred to as keftedes, are a treasured signature dish in Jewish cooking. These particular leek croquettes deliver a delicious blend of rich ground beef with the subtle, mildly sweet essence of tender leeks, making them truly addictive.

Produces 12

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

Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your fingers then shape a few scoops into a patty, flattening a slightly. Put on a tray and repeat for the remaining of the preparation.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden on each side. (Do not fill the frying pan as this lowers the heat of the oil.) Take out the cooked fritters to a tray lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real pleasure. The crunchy outside reveals a creamy filling. The spinach brings a fresh, moderately natural taste, while the dairy provides a rich, flavorful creaminess. You can substitute the cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Put in a large saucepan with a little liquid over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and fry the onion and garlic until translucent, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the dough seems too wet, mix in some additional crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and set them on a baking sheet covered with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Brown the croquettes a small batch for two to three minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the lentils covered if required.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients completely and reserve in a bowl.

Heat a portion of the