🔗 Share this article

Keftedes me Prassa

Small fried patties, commonly known as keftedes, represent a cherished delicacy in Jewish cooking. These leek croquettes offer a flavorful blend of hearty beef with the delicate, slightly sweet taste of tender leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and cut away the base and the majority of the green tops. Slice into halves longways then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor well with seasoning. Mix thoroughly using your palms then mold a several spoonfuls into a croquette, flattening a bit. Put on a tray and continue for the rest of the preparation.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the finished patties to a dish topped with absorbent paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crunchy exterior reveals a creamy interior. The spinach adds a vibrant, moderately green flavor, while the cheese offers a deep, savory richness. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, removing any hard stems, and cut into it into big pieces. Put in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

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

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir well until incorporated. If the preparation seems too wet, incorporate some extra breadcrumbs.

By hand, mold the mixture into elongated patties a bit bigger than a walnut but smaller than an egg, and place them on a plate lined with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about half an inch. Brown the croquettes a handful for a couple of minutes each side, rotating so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pot and cover with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, including extra liquid to keep the legumes immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the ingredients thoroughly and set aside in a mixing bowl.

Preheat half of the