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Keftedes me Prassa

Bite-sized fried croquettes, often called keftedes, are a treasured speciality in Jewish culinary traditions. These leek patties present a tasty combination of hearty beef with the delicate, mildly sweet taste of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks carefully and remove the base and the bulk of the green tops. Slice into halves longways then into half-inch slices. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice liberally with salt and pepper. Combine thoroughly using your palms then shape a several tablespoonfuls into a ball, flattening a slightly. Place on a tray and proceed for the remaining of the mixture.

Preheat oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in batches until crispy on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a tray covered with absorbent paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a true delight. The crunchy crust reveals a creamy filling. The spinach brings a fresh, slightly natural taste, while the cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For raw spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and cook the onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix well until blended. If the preparation looks too wet, mix in some additional breadcrumbs.

Using your hands, form the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a plate topped with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and submerge with plenty of cold water. Boil over a moderate heat for about twenty minutes or until nearly done, including more water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and put aside in a container.

Warm half of the