🔗 Share this article

Keftedes me Prassa

Bite-sized crispy fritters, commonly called keftedes, represent a treasured speciality in Jewish culinary traditions. These leek croquettes present a delicious combination of savory beef with the delicate, slightly sweet taste of fresh leeks, making them truly addictive.

Makes 12

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

Wash the green leeks carefully and remove the roots and most of the dark green parts. Cut in half along the length then into 1.5cm pieces. Put in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and spice generously with seasoning. Stir well using your palms then shape a couple of spoonfuls into a croquette, flattening a little. Place on a plate and repeat for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in batches until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a plate topped with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine pleasure. The golden outside reveals a creamy filling. The fresh spinach imparts a fresh, slightly earthy taste, while the cheese gives a rich, savory creaminess. Feel free to swap the dairy cheese with steamed, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Mix completely until combined. If the dough seems too wet, add some more breadcrumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a amount of about 1cm. Cook the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely healthy bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pot and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, including extra liquid to keep the legumes covered if necessary.

Mix in the cracked wheat and keep cooking until softened. Strain the mixture well and set aside in a mixing bowl.

Warm a portion of the