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Keftedes me Prassa

Petite crispy croquettes, often called keftedes, are a cherished delicacy in Jewish cooking. These particular leek fritters present a flavorful fusion of hearty minced beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks carefully and trim off the base and most of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with pepper and salt. Mix well using your fingers then mold a couple of spoonfuls into a patty, shaping a little. Set on a tray and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crispy crust reveals a creamy interior. The fresh spinach brings a bright, slightly natural flavor, while the grated cheese gives a deep, savory smoothness. It's possible to replace the cheese with boiled, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For fresh spinach, wash it thoroughly, removing any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with pepper and salt. Mix well until incorporated. If the preparation appears too soft, incorporate some extra breading.

By hand, shape the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and submerge with enough water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to maintain the legumes covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a container.

Heat 50% of the