🔗 Share this article

Keftedes me Prassa

Petite fried croquettes, typically referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These leek patties deliver a tasty fusion of hearty ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and remove the base and most of the green stalk. Slice into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your palms then form a couple of spoonfuls into a croquette, shaping a bit. Set on a tray and repeat for the balance of the mixture.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a true treat. The crispy exterior opens up to a soft filling. The fresh spinach imparts a fresh, moderately natural note, while the cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, drain in a colander for about a quarter hour, then remove any extra water and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too loose, incorporate some additional crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about half an inch. Cook the patties a handful for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the pulses immersed if needed.

Add the cracked wheat and proceed cooking until softened. Drain the lentils and burghul well and set aside in a mixing bowl.

Warm a portion of the