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Keftedes me Prassa

Bite-sized fried croquettes, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These leek croquettes present a flavorful combination of rich minced beef with the delicate, mildly sweet flavour of leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and trim off the roots and most of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir completely using your hands then mold a several spoonfuls into a patty, flattening a bit. Place on a platter and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the ready patties to a dish topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a true pleasure. The crispy outside gives way to a soft center. The spinach imparts a bright, moderately green taste, while the grated cheese provides a deep, flavorful richness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, wash it well, removing any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Take off the stove.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the mixture looks too wet, incorporate some more breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a nut but smaller than an egg, and set them on a plate covered with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes each side, turning so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pan and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including additional water to maintain the legumes covered if necessary.

Stir in the burghul and continue cooking until tender. Remove the water from the ingredients well and set aside in a container.

Warm half of the