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Keftedes me Prassa

Petite fried patties, often called keftedes, stand as a beloved signature dish in Jewish culinary traditions. These particular leek croquettes present a tasty combination of hearty beef with the delicate, slightly sweet essence of leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and trim off the roots and most of the dark green parts. Cut in half longways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir completely using your hands then mold a few spoonfuls into a ball, shaping a little. Set on a plate and proceed for the remaining of the preparation.

Warm oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the patties in small groups until golden on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a dish topped with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The golden outside opens up to a creamy center. The leafy spinach brings a bright, slightly green note, while the dairy provides a savory, savory creaminess. It's possible to replace the cheese with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into big pieces. Place in a large saucepan with a little water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

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

Preheat the olive oil in a pan over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the dough appears too soft, mix in some additional crumbs.

By hand, mold the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes per side, rotating so they are golden brown all over, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a extremely nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to ensure the legumes covered if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Heat 50% of the