🔗 Share this article

Keftedes me Prassa

Petite fried fritters, often known as keftedes, stand as a cherished signature dish in Jewish cooking. These wonderful leek croquettes present a flavorful blend of hearty ground beef with the gentle, mildly sweet taste of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks properly and trim off the roots and the majority of the green stalk. Slice into halves lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with salt and pepper. Stir thoroughly using your palms then shape a few spoonfuls into a patty, flattening a bit. Put on a platter and repeat for the balance of the mixture.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a tray topped with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a true delight. The crunchy crust gives way to a smooth filling. The spinach imparts a bright, slightly green taste, while the cheese offers a savory, savory creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and cook the onion and garlic until translucent, about a few minutes. Remove from the flame.

Place the cooked spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the dough seems too wet, add some more crumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and put them on a tray topped with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, turning so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with enough cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding additional water to keep the legumes covered if required.

Stir in the cracked wheat and proceed cooking until tender. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the