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Keftedes me Prassa

Small pan-fried fritters, commonly referred to as keftedes, represent a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful combination of rich ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into half-inch rounds. Put in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with seasoning. Stir completely using your fingers then mold a few tablespoonfuls into a patty, shaping a slightly. Set on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the fritters in batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the ready fritters to a plate covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a true pleasure. The golden outside opens up to a smooth interior. The leafy spinach imparts a fresh, somewhat earthy note, while the cheese provides a deep, umami richness. You can substitute the dairy cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For defrosted spinach, completely remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine completely until blended. If the preparation appears too loose, mix in some more breading.

Using your hands, mold the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and place them on a tray topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a level of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, turning so they are golden everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the lentils in a pan and cover with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to ensure the legumes submerged if required.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients well and reserve in a container.

Warm a portion of the