🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried patties, commonly called keftedes, are a cherished signature dish in Jewish culinary traditions. These leek fritters offer a flavorful blend of hearty beef with the delicate, slightly sweet flavour of leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and the majority of the green stalk. Cut into halves along the length then into 1.5cm pieces. Put in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your hands then mold a couple of spoonfuls into a croquette, flattening a little. Place on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished fritters to a plate lined with absorbent paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crispy exterior opens up to a soft filling. The spinach brings a vibrant, somewhat earthy flavor, while the cheese gives a rich, savory richness. You can substitute the cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using leafy greens, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a strainer for about a quarter hour, then remove any extra water and set aside.

When working with previously frozen spinach, carefully remove unwanted moisture.

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

Combine the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir well until combined. If the dough seems too wet, add some additional crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an egg, and set them on a tray lined with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, preheat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring additional water to maintain the lentils immersed if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the ingredients thoroughly and reserve in a container.

Heat half of the