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Keftedes me Prassa

Small crispy fritters, commonly called keftedes, are a treasured speciality in Jewish culinary traditions. These leek patties offer a tasty combination of rich minced beef with the delicate, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and trim off the base and the majority of the green stalk. Slice into halves along the length then into half-inch rounds. Place in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your hands then mold a few scoops into a patty, pressing a bit. Put on a tray and continue for the rest of the ingredients.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, brown the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a tray lined with paper towel and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a true pleasure. The golden crust opens up to a creamy center. The fresh spinach adds a fresh, somewhat green flavor, while the dairy provides a rich, flavorful creaminess. You can substitute the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using thawed frozen spinach, completely press out extra water.

Warm the oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the mixture appears too soft, mix in some extra crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses immersed if necessary.

Mix in the burghul and keep cooking until softened. Drain the mixture well and put aside in a container.

Heat a portion of the