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Keftedes me Prassa

Petite fried croquettes, often referred to as keftedes, represent a cherished delicacy in Jewish cuisine. These leek croquettes offer a tasty blend of rich beef with the subtle, mildly sweet essence of leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and paprika and flavor generously with salt and pepper. Combine well using your fingers then form a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Take out the ready fritters to a tray lined with paper towel and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The golden crust opens up to a creamy center. The leafy spinach adds a vibrant, slightly green flavor, while the cheese offers a savory, savory smoothness. You can substitute the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it well, getting rid of any tough stems, and cut into it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and reserve.

If using previously frozen spinach, thoroughly remove extra water.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until tender, about four minutes. Take off the heat.

Put the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the dough looks too soft, incorporate some more breading.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a plate lined with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a depth of about half an inch. Fry the croquettes a handful for two to three minutes on both sides, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils covered if needed.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Heat half of the