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Keftedes me Prassa

Petite fried croquettes, often called keftedes, are a beloved speciality in Jewish cuisine. These wonderful leek fritters present a flavorful combination of hearty minced beef with the subtle, sweetly mild essence of tender leeks, making them utterly crave-worthy.

Yields 12

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

Wash the fresh leeks properly and cut away the root ends and the bulk of the green stalk. Cut into halves longways then into half-inch slices. Put in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season well with pepper and salt. Combine completely using your hands then mold a few spoonfuls into a croquette, flattening a little. Place on a plate and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the fritters in batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the cooked croquettes to a dish covered with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a genuine treat. The golden crust gives way to a smooth center. The spinach imparts a vibrant, slightly green flavor, while the cheese gives a deep, savory richness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to accompany

For leafy greens, clean it well, getting rid of any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Preheat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Mix thoroughly until blended. If the dough looks too soft, incorporate some additional breading.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut shell but more compact than an egg, and put them on a baking sheet lined with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Cook the patties a few at a time for two to three minutes each side, rotating so they are golden brown all over, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Put the lentils in a pot and fill with enough fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to keep the legumes immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the