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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a cherished delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a delicious fusion of rich beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and remove the base and most of the green stalk. Slice in half longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and spice and spice well with pepper and salt. Combine well using your hands then mold a couple of spoonfuls into a ball, flattening a slightly. Place on a tray and continue for the rest of the preparation.

Heat oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in small groups until golden on both sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Remove the ready patties to a dish lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The golden exterior opens up to a creamy filling. The spinach imparts a fresh, slightly green flavor, while the dairy gives a deep, umami smoothness. You can substitute the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Heat the oil in a frying pan over a medium heat and saute the onion and garlic until softened, about four minutes. Turn off the stove.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until blended. If the preparation appears too soft, add some additional breadcrumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a handful for two to three minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to keep the lentils immersed if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients completely and put aside in a mixing bowl.

Heat a portion of the