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Keftedes me Prassa

Small pan-fried fritters, often known as keftedes, represent a cherished delicacy in Jewish cooking. These wonderful leek fritters offer a tasty combination of hearty beef with the gentle, sweetly mild flavour of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and cut away the root ends and most of the green tops. Chop lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with salt and pepper. Stir well using your palms then form a several scoops into a patty, pressing a bit. Set on a tray and proceed for the remaining of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Take out the finished croquettes to a tray lined with absorbent paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine pleasure. The crunchy crust reveals a soft center. The spinach imparts a bright, moderately natural taste, while the dairy provides a deep, flavorful creaminess. It's possible to replace the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully press out excess liquid.

Preheat the oil in a pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too soft, mix in some extra crumbs.

By hand, shape the dough into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate covered with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for two to three minutes per side, rotating so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Put the dry lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 mins or until nearly done, including more water to maintain the legumes immersed if needed.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the