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Keftedes me Prassa

Bite-sized fried patties, often known as keftedes, represent a treasured delicacy in Jewish culinary traditions. These leek fritters offer a flavorful fusion of savory beef with the gentle, slightly sweet taste of tender leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix completely using your hands then mold a several spoonfuls into a ball, flattening a little. Place on a tray and repeat for the balance of the preparation.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with absorbent paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crunchy crust reveals a smooth interior. The spinach adds a bright, moderately green note, while the cheese offers a savory, savory smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium flame and saute the onion and garlic until tender, about four minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until incorporated. If the mixture looks too soft, add some more crumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a plate topped with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pot and cover with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, adding extra liquid to ensure the lentils immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the mixture well and reserve in a mixing bowl.

Warm half of the