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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, are a treasured delicacy in Jewish cuisine. These particular leek fritters offer a flavorful fusion of rich minced beef with the delicate, mildly sweet essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks well and remove the roots and the bulk of the green tops. Cut into halves along the length then into 1.5-centimeter slices. Put in a deep pan and fill with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and flavor liberally with pepper and salt. Stir completely using your hands then mold a couple of tablespoonfuls into a croquette, pressing a bit. Place on a tray and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the ready croquettes to a dish lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a true delight. The crispy outside gives way to a soft filling. The spinach brings a bright, moderately green note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with boiled, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until incorporated. If the mixture appears too wet, add some additional breadcrumbs.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a plate lined with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown all over, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only flavorful but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with enough water. Cook over a moderate heat for about 20 mins or until partially softened, including additional water to keep the pulses covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul well and reserve in a bowl.

Preheat a portion of the