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Keftedes me Prassa

Small crispy fritters, often called keftedes, are a treasured signature dish in Jewish cooking. These leek fritters deliver a flavorful fusion of savory minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Cut into halves along the length then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and flavor generously with seasoning. Combine completely using your palms then mold a couple of spoonfuls into a croquette, shaping a bit. Place on a plate and continue for the rest of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a genuine treat. The crunchy exterior opens up to a smooth filling. The fresh spinach adds a vibrant, slightly natural note, while the cheese offers a savory, umami smoothness. You can substitute the cheesy element with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a bit of water over a medium flame. Once cooked, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out extra water.

Heat the cooking oil in a pan over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the mixture appears too loose, incorporate some additional breadcrumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a plate lined with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and fill with plenty of fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to maintain the legumes covered if necessary.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Warm 50% of the