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Keftedes me Prassa

Petite fried patties, often called keftedes, are a treasured speciality in Jewish cooking. These wonderful leek fritters deliver a tasty blend of hearty minced beef with the gentle, mildly sweet flavour of leeks, and they are utterly addictive.

Makes 12

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

Clean the green leeks well and remove the base and most of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Stir thoroughly using your hands then mold a several spoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the remaining of the ingredients.

Preheat oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a plate topped with absorbent paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a real pleasure. The crispy outside reveals a soft interior. The spinach adds a vibrant, slightly green taste, while the dairy offers a rich, savory richness. It's possible to replace the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and reserve.

If using defrosted spinach, completely press out excess liquid.

Warm the olive oil in a pan over a medium heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and season with seasoning. Combine completely until incorporated. If the dough appears too loose, incorporate some additional breading.

With your fingers, mold the mixture into elongated patties somewhat larger than a nut but less bulky than an egg, and place them on a plate topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to keep the pulses covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a bowl.

Warm a portion of the