🔗 Share this article

Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, are a treasured signature dish in Jewish cuisine. These leek fritters deliver a tasty combination of savory beef with the gentle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and cut away the root ends and the bulk of the green tops. Slice lengthwise longways then into 1.5-centimeter pieces. Put in a large skillet and cover with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Mix well using your fingers then shape a few spoonfuls into a patty, shaping a bit. Set on a plate and repeat for the balance of the preparation.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish topped with kitchen paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine treat. The crispy crust opens up to a creamy filling. The leafy spinach imparts a vibrant, slightly earthy taste, while the grated cheese gives a savory, savory creaminess. Feel free to swap the dairy cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it carefully, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 mins, then press out any extra water and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too soft, incorporate some extra breadcrumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely healthy appetizer or main course.

Produces 12

• 45g dried brown 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 mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to maintain the lentils covered if required.

Mix in the burghul and proceed cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Heat half of the