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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These leek patties present a tasty combination of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and remove the roots and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Place in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your palms then mold a several tablespoonfuls into a patty, flattening a bit. Put on a tray and proceed for the balance of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the fritters in small groups until crispy on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real treat. The crunchy crust opens up to a soft center. The spinach imparts a fresh, somewhat green flavor, while the cheese offers a savory, savory richness. You can substitute the dairy cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a small amount water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the mixture appears too loose, add some more crumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and set them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a saucepan and submerge with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring more water to keep the lentils immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and put aside in a container.

Warm half of the