🔗 Share this article

Keftedes me Prassa

Small fried croquettes, commonly known as keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek patties present a tasty blend of hearty minced beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the base and the bulk of the green tops. Slice in half lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the ingredients.

Heat oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in small batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the finished patties to a plate covered with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine delight. The crunchy outside gives way to a soft interior. The leafy spinach adds a bright, moderately natural flavor, while the cheese provides a savory, savory smoothness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

When working with previously frozen spinach, carefully remove extra water.

Heat the olive oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until combined. If the preparation appears too loose, incorporate some more breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a tray topped with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to ensure the lentils submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the