🔗 Share this article

Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, stand as a treasured signature dish in Jewish cooking. These leek patties deliver a tasty combination of savory ground beef with the subtle, mildly sweet essence of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the root ends and most of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Place in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then mold a several spoonfuls into a croquette, pressing a slightly. Put on a tray and continue for the balance of the preparation.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the finished patties to a dish lined with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine pleasure. The crunchy crust gives way to a soft interior. The fresh spinach imparts a fresh, moderately earthy flavor, while the dairy provides a deep, savory richness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and reserve.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Put the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a plate topped with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and cover with plenty of cold water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils covered if needed.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a bowl.

Warm half of the