🔗 Share this article

Keftedes me Prassa

Petite crispy fritters, typically known as keftedes, represent a treasured delicacy in Jewish cooking. These leek patties present a tasty blend of savory minced beef with the subtle, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter rounds. Place in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and flavor well with seasoning. Mix well using your palms then shape a few tablespoonfuls into a patty, shaping a bit. Set on a plate and continue for the balance of the mixture.

Warm olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, brown the fritters in batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the ready patties to a plate lined with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine treat. The golden exterior reveals a creamy interior. The leafy spinach adds a bright, somewhat natural taste, while the dairy gives a deep, umami creaminess. You can substitute the cheesy element with cooked, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, discarding any tough stems, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, completely press out excess liquid.

Warm the olive oil in a pan over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Take off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine well until blended. If the preparation looks too wet, add some additional breading.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate topped with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a depth of about half an inch. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring additional water to keep the legumes submerged if required.

Add the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a bowl.

Heat a portion of the