🔗 Share this article

Keftedes me Prassa

Bite-sized fried patties, typically known as keftedes, stand as a cherished delicacy in Jewish cuisine. These leek fritters present a delicious blend of hearty ground beef with the subtle, slightly sweet taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks well and remove the roots and most of the dark green parts. Cut into halves along the length then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Stir completely using your hands then mold a several spoonfuls into a patty, pressing a little. Put on a platter and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the cooked patties to a plate topped with paper towel and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The crispy outside gives way to a soft filling. The leafy spinach adds a vibrant, moderately natural taste, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it thoroughly, discarding any hard stems, and cut into it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Heat the oil in a skillet over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the heat.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until blended. If the preparation appears too soft, mix in some additional breading.

Using your hands, shape the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet lined with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1cm. Fry the patties a few at a time for a couple of minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to keep the lentils immersed if required.

Add the bulgur wheat and continue cooking until softened. Drain the mixture well and put aside in a bowl.

Heat 50% of the