🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried fritters, often called keftedes, stand as a cherished signature dish in Jewish cooking. These wonderful leek fritters offer a flavorful fusion of savory beef with the gentle, slightly sweet essence of tender leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green stalk. Slice in half longways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix thoroughly using your palms then form a few spoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in small groups until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish covered with kitchen paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The crispy crust gives way to a soft filling. The leafy spinach adds a bright, moderately green taste, while the dairy provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and put aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix well until blended. If the preparation seems too wet, mix in some extra breading.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and place them on a tray lined with wax paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a level of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, rotating so they are crispy all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to keep the pulses immersed if required.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul well and set aside in a container.

Warm 50% of the