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Keftedes me Prassa

Bite-sized pan-fried fritters, often referred to as keftedes, are a treasured speciality in Jewish culinary traditions. These leek patties present a tasty fusion of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks properly and remove the root ends and most of the green stalk. Cut into halves lengthways then into 1.5cm slices. Place in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir well using your fingers then form a couple of scoops into a croquette, shaping a slightly. Set on a platter and repeat for the remaining of the preparation.

Heat oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in small groups until golden brown on both sides. (Do not fill the skillet as this drops the heat of the oil.) Remove the finished patties to a plate topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The crunchy crust reveals a smooth interior. The spinach adds a fresh, moderately green taste, while the cheese offers a deep, savory richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

For fresh spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some additional breading.

By hand, shape the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about half an inch. Cook the fritters a small batch for 2–3 minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pot and fill with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, including additional water to maintain the legumes immersed if required.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Heat 50% of the