🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried fritters, typically known as keftedes, stand as a cherished speciality in Jewish cuisine. These wonderful leek fritters present a delicious blend of savory beef with the delicate, mildly sweet flavour of leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the roots and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Mix completely using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Place on a tray and proceed for the rest of the ingredients.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a real delight. The crispy exterior gives way to a soft center. The leafy spinach imparts a bright, somewhat natural flavor, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too soft, add some extra breadcrumbs.

By hand, form the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Cook the croquettes a small batch for two to three minutes on both sides, rotating so they are crispy completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pan and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until almost cooked, including extra liquid to maintain the legumes immersed if necessary.

Add the cracked wheat and keep cooking until tender. Drain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the