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Keftedes me Prassa

Petite fried croquettes, often referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek croquettes offer a flavorful combination of rich beef with the delicate, slightly sweet flavour of leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks carefully and remove the roots and the majority of the green stalk. Cut in half along the length then into 1.5cm pieces. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Stir well using your hands then shape a several spoonfuls into a ball, flattening a little. Place on a platter and proceed for the rest of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, cook the patties in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Take out the cooked croquettes to a plate covered with paper towel and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine treat. The crispy exterior reveals a soft interior. The leafy spinach brings a bright, moderately earthy taste, while the dairy gives a rich, flavorful richness. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it well, removing any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out extra water.

Preheat the cooking oil in a pan over a medium flame and fry the onion and minced garlic until softened, about four minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until blended. If the dough appears too soft, add some more breading.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes per side, rotating so they are golden brown all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the lentils immersed if required.

Stir in the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and set aside in a container.

Preheat half of the