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Keftedes me Prassa

Petite crispy croquettes, typically referred to as keftedes, stand as a cherished speciality in Jewish cuisine. These wonderful leek fritters present a tasty blend of hearty minced beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and cut away the root ends and most of the dark green parts. Slice lengthwise lengthways then into half-inch pieces. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with seasoning. Combine well using your fingers then mold a couple of spoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the ingredients.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small batches until golden brown on each side. (Do not fill the skillet as this reduces the heat of the oil.) Remove the finished fritters to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a true delight. The crispy crust gives way to a smooth center. The spinach adds a vibrant, somewhat green flavor, while the dairy gives a rich, umami smoothness. You can substitute the cheesy element with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, discarding any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a small amount water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

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

Heat the olive oil in a skillet over a medium flame and cook the onion and minced garlic until softened, about 4 minutes. Take off the flame.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the mixture seems too wet, mix in some more crumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Cook the patties a small batch for 2–3 minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to keep the lentils submerged if needed.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Warm a portion of the