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Keftedes me Prassa

Petite pan-fried croquettes, commonly known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These leek fritters deliver a flavorful combination of rich minced beef with the delicate, slightly sweet taste of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and remove the base and the bulk of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix completely using your palms then shape a several tablespoonfuls into a patty, shaping a slightly. Set on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a plate topped with paper towel and let to rest.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a genuine treat. The crispy crust opens up to a smooth center. The leafy spinach adds a fresh, somewhat green flavor, while the cheese gives a rich, umami creaminess. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a moderate heat. Once softened, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix well until combined. If the mixture appears too loose, mix in some more breadcrumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are crispy completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to keep the pulses submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Warm a portion of the