🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried fritters, typically called keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek patties present a delicious fusion of savory ground beef with the gentle, sweetly mild essence of tender leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the base and most of the green stalk. Cut lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice well with seasoning. Mix completely using your fingers then form a several spoonfuls into a patty, shaping a little. Place on a platter and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, cook the patties in small batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the ready patties to a dish lined with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a genuine pleasure. The crunchy exterior gives way to a creamy center. The fresh spinach imparts a bright, somewhat green taste, while the cheese gives a deep, umami creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

When using leafy greens, wash it well, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a pan over a medium heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough looks too soft, add some more breading.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and put them on a tray topped with wax paper. Cover and chill for at least one hour.

In a wide pan over medium heat, heat oil to a level of about 1 centimeter. Cook the croquettes a handful for two to three minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only tasty but also a highly wholesome appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to keep the pulses covered if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the