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Keftedes me Prassa

Small fried fritters, often called keftedes, represent a cherished delicacy in Jewish cooking. These wonderful leek croquettes offer a flavorful fusion of rich ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and trim off the root ends and most of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and flavor generously with seasoning. Combine thoroughly using your palms then shape a few scoops into a croquette, pressing a slightly. Set on a platter and continue for the balance of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in batches until golden brown on each side. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the cooked fritters to a dish topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crispy crust reveals a smooth filling. The spinach adds a bright, moderately green note, while the cheese offers a deep, savory smoothness. You can substitute the cheesy element with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For raw spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a little liquid over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, completely remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Mix well until blended. If the preparation looks too loose, add some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are crispy completely, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely nutritious snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and submerge with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring more water to keep the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture well and set aside in a mixing bowl.

Heat a portion of the