🔗 Share this article

Keftedes me Prassa

Small fried croquettes, typically called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek patties offer a delicious blend of hearty beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the root ends and most of the green tops. Cut into halves lengthways then into 1.5cm slices. Transfer in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with pepper and salt. Mix thoroughly using your palms then shape a several scoops into a croquette, pressing a slightly. Set on a tray and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready fritters to a tray covered with paper towel and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a real treat. The crispy exterior opens up to a creamy filling. The leafy spinach adds a bright, slightly natural note, while the grated cheese gives a rich, umami richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it well, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a medium flame. Once cooked, remove in a colander for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the dough seems too soft, incorporate some extra breading.

Using your hands, form the mixture into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and put them on a tray lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1cm. Brown the fritters a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pan and fill with ample water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the legumes immersed if required.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat 50% of the