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Keftedes me Prassa

Small crispy patties, commonly called keftedes, represent a cherished speciality in Jewish culinary traditions. These particular leek croquettes present a tasty blend of hearty ground beef with the subtle, slightly sweet taste of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and cut away the base and the majority of the dark green parts. Slice in half lengthways then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice generously with pepper and salt. Mix thoroughly using your fingers then form a several tablespoonfuls into a patty, flattening a bit. Set on a plate and repeat for the remaining of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Remove the cooked croquettes to a tray topped with paper towel and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true pleasure. The golden crust opens up to a soft interior. The spinach imparts a vibrant, slightly earthy taste, while the cheese offers a rich, umami richness. Feel free to swap the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then remove any extra water and reserve.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the dough appears too wet, mix in some additional breading.

By hand, shape the preparation into oval shapes a bit bigger than a nut but smaller than an large egg, and set them on a plate lined with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy snack or meal.

Makes 12

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

Add the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes submerged if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Warm half of the