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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, are a beloved delicacy in Jewish cooking. These particular leek fritters offer a tasty combination of savory beef with the subtle, mildly sweet taste of fresh leeks, and they are truly irresistible.

Yields 12

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

Wash the green leeks properly and trim off the root ends and the majority of the dark green parts. Chop lengthwise longways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with salt and pepper. Mix well using your palms then mold a couple of tablespoonfuls into a patty, flattening a bit. Place on a plate and proceed for the rest of the ingredients.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished patties to a plate lined with kitchen paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real delight. The golden outside reveals a soft interior. The fresh spinach imparts a bright, somewhat green note, while the cheese offers a savory, savory richness. You can substitute the cheesy element with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using raw spinach, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

For defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture appears too soft, mix in some additional crumbs.

By hand, shape the dough into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes each side, flipping so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to maintain the lentils covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a bowl.

Warm a portion of the