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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically called keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek croquettes present a tasty combination of hearty minced beef with the subtle, sweetly mild essence of leeks, making them truly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks well and remove the base and most of the green stalk. Cut into halves along the length then into 1.5cm pieces. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with seasoning. Mix thoroughly using your fingers then shape a couple of scoops into a croquette, pressing a bit. Set on a plate and continue for the remaining of the mixture.

Warm oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in small batches until golden on each side. (Do not fill the pan as this drops the heat of the oil.) Take out the ready croquettes to a dish covered with paper towel and let to cool.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a true delight. The crunchy outside opens up to a creamy filling. The fresh spinach brings a bright, somewhat green flavor, while the dairy gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, wash it well, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a bit of liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until incorporated. If the dough looks too loose, add some additional breadcrumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and reserve in a container.

Warm a portion of the