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Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious blend of rich beef with the gentle, sweetly mild flavour of tender leeks, and they are utterly addictive.

Yields 12

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

Clean the green leeks properly and cut away the roots and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and paprika and flavor well with salt and pepper. Stir completely using your fingers then shape a couple of spoonfuls into a croquette, shaping a slightly. Put on a platter and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a tray covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crunchy exterior opens up to a smooth filling. The spinach adds a vibrant, slightly natural note, while the grated cheese provides a rich, umami creaminess. You can substitute the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then remove any excess liquid and set aside.

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

Heat the cooking oil in a skillet over a medium flame and saute the onion and garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the preparation appears too wet, mix in some extra breading.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a tray topped with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes on both sides, turning so they are golden brown all over, then place on paper towel.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with enough water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding additional water to keep the pulses immersed if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the