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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a treasured signature dish in Jewish culinary traditions. These leek fritters present a flavorful combination of hearty minced beef with the delicate, sweetly mild flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and trim off the base and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch pieces. Transfer in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Stir well using your hands then mold a few scoops into a ball, pressing a slightly. Set on a platter and repeat for the balance of the preparation.

Heat oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is ready, fry the patties in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a true delight. The crunchy outside opens up to a smooth interior. The fresh spinach adds a bright, moderately green taste, while the grated cheese gives a rich, umami richness. It's possible to replace the cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, rinse it well, discarding any hard stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

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

Combine the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until combined. If the preparation seems too loose, mix in some more breading.

By hand, form the mixture into elongated patties slightly larger than a nut but more compact than an chicken egg, and put them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Cook the patties a small batch for 2–3 minutes each side, flipping so they are crispy everywhere, then place on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with enough fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients completely and reserve in a mixing bowl.

Heat a portion of the