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Keftedes me Prassa

Bite-sized crispy croquettes, typically known as keftedes, are a beloved delicacy in Jewish culinary traditions. These particular leek fritters offer a delicious blend of rich minced beef with the delicate, sweetly mild taste of leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Slice in half along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your fingers then form a several spoonfuls into a patty, shaping a bit. Set on a platter and repeat for the remaining of the ingredients.

Warm oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Transfer the ready fritters to a plate lined with kitchen paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy outside gives way to a creamy interior. The leafy spinach adds a bright, slightly earthy flavor, while the cheese provides a deep, savory creaminess. Feel free to swap the cheese with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it carefully, removing any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until blended. If the mixture appears too wet, mix in some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and set them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes each side, rotating so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a highly nutritious appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes covered if necessary.

Stir in the burghul and proceed cooking until softened. Drain the mixture completely and set aside in a container.

Warm a portion of the