🔗 Share this article

Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, are a beloved delicacy in Jewish cooking. These particular leek fritters offer a delicious combination of savory beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and trim off the roots and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with seasoning. Combine thoroughly using your fingers then mold a few scoops into a croquette, shaping a bit. Set on a platter and repeat for the remaining of the preparation.

Heat oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the finished patties to a plate lined with paper towel and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a real treat. The crunchy crust gives way to a soft center. The leafy spinach brings a fresh, moderately green taste, while the dairy offers a deep, savory richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix thoroughly until combined. If the preparation seems too soft, mix in some more breading.

By hand, shape the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the pulses covered if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the mixture completely and set aside in a mixing bowl.

Warm 50% of the