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Keftedes me Prassa

Small fried croquettes, commonly called keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek patties offer a flavorful fusion of rich ground beef with the delicate, sweetly mild taste of fresh leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the dark green parts. Cut in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir well using your palms then shape a few spoonfuls into a ball, pressing a slightly. Put on a platter and repeat for the remaining of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the patties in batches until crispy on all sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the finished fritters to a plate lined with absorbent paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine delight. The golden exterior opens up to a creamy center. The fresh spinach imparts a vibrant, moderately natural taste, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of water over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully remove extra water.

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

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too soft, add some extra breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but more compact than an large egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes per side, turning so they are crispy all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a highly healthy snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with enough water. Boil over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the lentils covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Drain the ingredients completely and reserve in a container.

Heat 50% of the