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Keftedes me Prassa

Small crispy croquettes, often called keftedes, are a beloved signature dish in Jewish cooking. These leek croquettes present a delicious blend of savory beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and flavor generously with pepper and salt. Mix well using your fingers then shape a couple of scoops into a patty, flattening a bit. Place on a plate and continue for the balance of the mixture.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in small groups until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a dish lined with absorbent paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true pleasure. The crunchy crust gives way to a smooth center. The fresh spinach imparts a vibrant, somewhat natural taste, while the grated cheese gives a rich, flavorful smoothness. You can substitute the cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to accompany

For leafy greens, wash it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, carefully remove extra water.

Heat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the dough looks too soft, mix in some additional crumbs.

With your fingers, shape the dough into elongated patties somewhat larger than a walnut but less bulky than an large egg, and place them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Cook the patties a few at a time for a couple of minutes per side, turning so they are golden brown all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly healthy appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the lentils covered if needed.

Stir in the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the