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Keftedes me Prassa

Petite fried croquettes, often called keftedes, stand as a treasured signature dish in Jewish cooking. These wonderful leek fritters offer a tasty fusion of rich beef with the delicate, sweetly mild flavour of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the leeks well and cut away the root ends and the majority of the green stalk. Slice in half along the length then into half-inch slices. Place in a deep frying pan and fill with water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and spice well with seasoning. Combine thoroughly using your palms then shape a several scoops into a croquette, pressing a slightly. Place on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Remove the cooked patties to a dish lined with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine treat. The crunchy exterior opens up to a smooth interior. The leafy spinach brings a vibrant, slightly natural flavor, while the dairy provides a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, clean it carefully, removing any stalks, and cut into it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix completely until combined. If the dough seems too soft, add some more breading.

By hand, mold the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Cook the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the legumes immersed if needed.

Stir in the burghul and keep cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Preheat 50% of the