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Keftedes me Prassa

Petite pan-fried patties, often called keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek patties deliver a tasty blend of savory minced beef with the subtle, sweetly mild flavour of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green tops. Chop in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Stir thoroughly using your fingers then shape a several spoonfuls into a croquette, pressing a slightly. Put on a tray and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray topped with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The crispy exterior opens up to a creamy center. The spinach imparts a vibrant, somewhat green flavor, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until incorporated. If the mixture looks too wet, add some extra breading.

By hand, shape the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and put them on a plate covered with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a depth of about half an inch. Brown the croquettes a few at a time for two to three minutes each side, flipping so they are golden brown completely, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with enough fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to ensure the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a mixing bowl.

Warm half of the