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Keftedes me Prassa

Petite crispy croquettes, commonly called keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek croquettes present a tasty combination of hearty minced beef with the gentle, sweetly mild taste of leeks, making them utterly irresistible.

Makes 12

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

Thoroughly wash the green leeks properly and trim off the root ends and the majority of the dark green parts. Cut in half lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your hands then shape a couple of scoops into a croquette, flattening a slightly. Place on a platter and proceed for the remaining of the mixture.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, fry the croquettes in small groups until golden on each side. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the ready patties to a tray covered with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real delight. The crunchy outside reveals a soft center. The fresh spinach adds a vibrant, somewhat earthy taste, while the grated cheese offers a savory, flavorful smoothness. You can substitute the cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using fresh spinach, clean it well, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

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

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the preparation seems too wet, incorporate some extra breading.

With your fingers, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and set them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to ensure the pulses submerged if required.

Stir in the burghul and proceed cooking until tender. Drain the mixture well and reserve in a bowl.

Heat half of the