🔗 Share this article

Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek patties deliver a delicious blend of hearty minced beef with the subtle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks carefully and trim off the base and the bulk of the green tops. Cut into halves longways then into half-inch pieces. Place in a deep pan and cover with fresh water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix well using your fingers then shape a couple of scoops into a ball, flattening a slightly. Put on a platter and proceed for the balance of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is sizzling, cook the patties in small groups until golden brown on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the ready croquettes to a dish topped with paper towel and let to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine pleasure. The crispy exterior reveals a smooth interior. The leafy spinach brings a vibrant, moderately green note, while the grated cheese provides a rich, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a big pot with a little hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix completely until blended. If the dough seems too soft, mix in some more breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the patties a small batch for 2–3 minutes per side, turning so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes immersed if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat 50% of the