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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, represent a cherished signature dish in Jewish cooking. These leek croquettes offer a delicious blend of savory minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the green leeks well and remove the base and the majority of the dark green parts. Slice into halves lengthways then into half-inch rounds. Place in a large skillet and submerge with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor well with seasoning. Stir completely using your palms then form a few tablespoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the rest of the ingredients.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is ready, fry the croquettes in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready croquettes to a dish lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crunchy crust opens up to a creamy center. The leafy spinach adds a bright, slightly green taste, while the cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then remove any extra water and set aside.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Stir completely until blended. If the mixture appears too wet, mix in some additional breading.

By hand, mold the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a extremely healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to ensure the pulses immersed if needed.

Mix in the burghul and continue cooking until fully cooked. Strain the ingredients completely and put aside in a container.

Warm half of the