🔗 Share this article

Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a beloved signature dish in Jewish cuisine. These leek croquettes offer a delicious blend of rich minced beef with the gentle, mildly sweet flavour of leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the green tops. Chop into halves longways then into half-inch slices. Put in a deep pan and cover with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with seasoning. Mix well using your palms then mold a several scoops into a ball, flattening a bit. Set on a tray and repeat for the balance of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until golden on each side. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a plate lined with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden outside gives way to a creamy center. The fresh spinach adds a vibrant, somewhat natural flavor, while the grated cheese offers a rich, savory creaminess. You can substitute the cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a moderate heat and cook the onion and garlic until softened, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir well until incorporated. If the dough looks too wet, mix in some more breading.

By hand, form the dough into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about half an inch. Fry the patties a handful for two to three minutes on both sides, flipping so they are golden brown all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a highly nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to maintain the lentils immersed if necessary.

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

Preheat a portion of the