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Keftedes me Prassa

Petite pan-fried fritters, typically referred to as keftedes, are a cherished delicacy in Jewish culinary traditions. These particular leek patties deliver a flavorful combination of rich minced beef with the delicate, mildly sweet taste of leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and spice liberally with seasoning. Combine thoroughly using your fingers then shape a several spoonfuls into a croquette, shaping a slightly. Place on a tray and repeat for the remaining of the mixture.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a real treat. The crispy exterior reveals a smooth center. The spinach brings a vibrant, slightly green taste, while the cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely press out extra water.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until incorporated. If the preparation appears too wet, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a tray topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a highly nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with enough water. Cook over a medium heat for about twenty minutes or until nearly done, adding more water to keep the pulses submerged if necessary.

Add the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the