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Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These particular leek patties present a flavorful combination of hearty minced beef with the delicate, mildly sweet essence of tender leeks, and they are utterly addictive.

Makes 12

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

Thoroughly wash the green leeks well and trim off the root ends and the bulk of the green stalk. Cut lengthwise along the length then into 1.5cm slices. Put in a deep pan and fill with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor well with seasoning. Mix thoroughly using your hands then mold a couple of spoonfuls into a croquette, shaping a bit. Set on a tray and continue for the balance of the preparation.

Warm oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in batches until crispy on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a dish topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a genuine pleasure. The crispy outside gives way to a smooth filling. The spinach imparts a fresh, somewhat earthy flavor, while the grated cheese gives a savory, savory richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a big pot with a small amount liquid over a medium flame. Once softened, remove in a sieve for about 15 minutes, then remove any extra water and reserve.

For defrosted spinach, completely remove unwanted moisture.

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

Place the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine completely until incorporated. If the dough looks too wet, incorporate some more crumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an large egg, and set them on a plate topped with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, heat oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if necessary.

Stir in the burghul and keep cooking until softened. Strain the ingredients thoroughly and reserve in a mixing bowl.

Warm a portion of the