🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek fritters present a flavorful blend of rich minced beef with the gentle, slightly sweet flavour of fresh leeks, rendering them utterly addictive.

Makes 12

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

Thoroughly wash the fresh leeks well and remove the root ends and most of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice liberally with pepper and salt. Stir well using your palms then mold a couple of tablespoonfuls into a patty, shaping a bit. Place on a platter and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the finished croquettes to a dish covered with absorbent paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a true delight. The crispy outside opens up to a smooth filling. The spinach adds a vibrant, slightly green flavor, while the dairy gives a rich, umami richness. It's possible to replace the cheesy element with boiled, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until blended. If the mixture seems too loose, mix in some additional crumbs.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes per side, turning so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, including more water to maintain the lentils submerged if needed.

Stir in the burghul and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a container.

Preheat 50% of the