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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a beloved delicacy in Jewish cooking. These particular leek fritters deliver a flavorful blend of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the leeks carefully and cut away the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and spice liberally with salt and pepper. Combine well using your fingers then mold a several spoonfuls into a croquette, pressing a little. Set on a tray and repeat for the balance of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the ready patties to a tray topped with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The crispy crust gives way to a soft interior. The fresh spinach imparts a fresh, moderately earthy flavor, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, getting rid of any hard stems, and cut into it into large chunks. Put in a large saucepan with a little water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully remove excess liquid.

Heat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until blended. If the dough seems too loose, mix in some extra breading.

Using your hands, shape the dough into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pot and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to ensure the legumes covered if necessary.

Add the bulgur wheat and continue cooking until softened. Strain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the