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Keftedes me Prassa

Small fried patties, typically referred to as keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek patties deliver a tasty fusion of rich minced beef with the subtle, mildly sweet taste of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and remove the base and the bulk of the green stalk. Slice in half along the length then into half-inch slices. Transfer in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and spice generously with seasoning. Stir completely using your fingers then shape a several spoonfuls into a ball, pressing a little. Set on a plate and continue for the rest of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the ready croquettes to a plate covered with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The golden crust opens up to a creamy center. The spinach adds a bright, slightly earthy note, while the grated cheese provides a deep, flavorful creaminess. You can substitute the cheesy element with boiled, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the mixture appears too loose, mix in some additional breadcrumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a amount of about half an inch. Cook the croquettes a small batch for two to three minutes per side, turning so they are crispy everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pan and fill with plenty of water. Simmer over a medium heat for about 20 mins or until partially softened, adding extra liquid to keep the lentils covered if required.

Add the burghul and continue cooking until tender. Drain the ingredients thoroughly and set aside in a mixing bowl.

Preheat a portion of the