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Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, represent a beloved delicacy in Jewish cooking. These wonderful leek fritters present a flavorful blend of rich minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and remove the root ends and most of the green tops. Cut lengthwise lengthways then into half-inch rounds. Put in a large skillet and cover with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your palms then mold a few tablespoonfuls into a patty, pressing a bit. Set on a platter and repeat for the balance of the mixture.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the patties in small groups until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate covered with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a real pleasure. The golden outside gives way to a creamy center. The leafy spinach adds a bright, somewhat green flavor, while the grated cheese offers a rich, umami creaminess. You can substitute the cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using leafy greens, clean it carefully, removing any hard stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the dough seems too soft, add some additional breading.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes on both sides, rotating so they are golden all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and fill with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring additional water to keep the pulses covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Warm 50% of the