🔗 Share this article

Keftedes me Prassa

Small crispy patties, commonly known as keftedes, are a treasured speciality in Jewish cooking. These wonderful leek fritters offer a tasty fusion of hearty minced beef with the subtle, slightly sweet flavour of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks well and cut away the root ends and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Transfer in a large skillet and cover with fresh 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 beef, eggs, crumbs, fresh dill, chopped parsley and spice and season generously with pepper and salt. Stir well using your fingers then mold a few scoops into a patty, shaping a bit. Put on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is hot, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready fritters to a plate covered with absorbent paper and let to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The crunchy crust opens up to a smooth interior. The fresh spinach brings a vibrant, moderately green flavor, while the dairy gives a deep, savory richness. Feel free to swap the cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it carefully, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Preheat the oil in a skillet over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir thoroughly until incorporated. If the mixture looks too soft, incorporate some additional crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly nutritious bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and submerge with enough fresh water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the lentils covered if required.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and put aside in a container.

Preheat half of the