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Keftedes me Prassa

Petite fried croquettes, often called keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters deliver a delicious fusion of savory beef with the delicate, mildly sweet taste of leeks, rendering them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and remove the base and the majority of the dark green parts. Cut in half lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Combine thoroughly using your palms then mold a several scoops into a ball, flattening a slightly. Place on a tray and repeat for the balance of the mixture.

Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the ready patties to a plate lined with absorbent paper and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine pleasure. The golden outside opens up to a soft filling. The leafy spinach imparts a bright, moderately earthy taste, while the dairy gives a savory, umami richness. You can substitute the cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a medium flame. Once cooked, drain in a colander for about 15 mins, then press out any extra water and put aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium flame and fry the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the dough looks too soft, incorporate some more breadcrumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but smaller than an large egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes per side, flipping so they are golden all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely healthy bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until partially softened, including more water to keep the lentils covered if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture completely and reserve in a bowl.

Heat a portion of the