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Keftedes me Prassa

Petite pan-fried croquettes, typically referred to as keftedes, stand as a treasured speciality in Jewish cuisine. These wonderful leek fritters deliver a flavorful blend of savory minced beef with the delicate, mildly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and cut away the base and most of the green tops. Chop in half lengthways then into 1.5cm rounds. Put in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with seasoning. Stir thoroughly using your palms then shape a few tablespoonfuls into a patty, flattening a bit. Set on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the finished patties to a tray lined with absorbent paper and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The crunchy exterior reveals a smooth filling. The fresh spinach adds a fresh, slightly earthy note, while the grated cheese offers a savory, savory smoothness. It's possible to replace the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a big pot with a bit of liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the mixture appears too loose, incorporate some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to keep the legumes immersed if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and put aside in a container.

Preheat 50% of the