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Keftedes me Prassa

Petite fried patties, commonly called keftedes, are a treasured delicacy in Jewish cooking. These wonderful leek patties present a tasty combination of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and trim off the root ends and the majority of the green stalk. Chop in half along the length then into 1.5cm rounds. Put in a deep pan and fill with water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir thoroughly using your hands then form a couple of scoops into a croquette, shaping a slightly. Set on a tray and continue for the rest of the preparation.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is hot, brown the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the finished patties to a dish lined with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese patties are a real pleasure. The crispy outside gives way to a soft filling. The leafy spinach adds a fresh, moderately natural flavor, while the grated cheese offers a deep, umami richness. Feel free to swap the dairy cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Put in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and season with pepper and salt. Stir well until combined. If the preparation appears too loose, add some more breadcrumbs.

By hand, mold the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, preheat oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden brown completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a highly nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding more water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the ingredients well and put aside in a bowl.

Warm half of the