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Keftedes me Prassa

Petite crispy fritters, commonly known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek patties offer a tasty fusion of rich ground beef with the subtle, slightly sweet taste of leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the green tops. Slice lengthwise longways then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, parsley and spice and season liberally with pepper and salt. Mix completely using your fingers then mold a few scoops into a ball, shaping a bit. Put on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, fry the fritters in batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a plate lined with kitchen paper and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true pleasure. The crispy crust gives way to a smooth interior. The leafy spinach imparts a fresh, moderately earthy flavor, while the grated cheese provides a deep, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it well, discarding any stalks, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too wet, add some extra breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a highly wholesome snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to keep the pulses immersed if necessary.

Stir in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul well and set aside in a container.

Heat half of the