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Keftedes me Prassa

Small crispy fritters, typically called keftedes, stand as a beloved delicacy in Jewish cuisine. These leek fritters deliver a tasty combination of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the roots and most of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice liberally with salt and pepper. Combine well using your hands then mold a few scoops into a croquette, shaping a slightly. Put on a tray and repeat for the balance of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished croquettes to a dish covered with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true pleasure. The crispy exterior reveals a soft center. The spinach brings a vibrant, moderately earthy note, while the grated cheese offers a deep, savory richness. It's possible to replace the cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and garlic until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Mix thoroughly until blended. If the preparation appears too soft, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but smaller than an egg, and put them on a tray covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and fill with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the lentils covered if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture completely and put aside in a mixing bowl.

Preheat half of the