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Keftedes me Prassa

Bite-sized pan-fried patties, commonly called keftedes, represent a beloved signature dish in Jewish culinary traditions. These leek croquettes present a delicious blend of rich beef with the subtle, mildly sweet essence of leeks, making them truly irresistible.

Makes 12

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

Clean the leeks properly and trim off the roots and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice generously with pepper and salt. Mix thoroughly using your hands then mold a several scoops into a croquette, pressing a slightly. Put on a plate and continue for the rest of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the cooked fritters to a dish lined with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine pleasure. The crispy outside opens up to a creamy center. The fresh spinach adds a vibrant, somewhat natural taste, while the cheese provides a rich, umami richness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the mixture appears too wet, add some extra breadcrumbs.

By hand, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a tray covered with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to ensure the pulses submerged if needed.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and reserve in a bowl.

Preheat a portion of the