🔗 Share this article

Keftedes me Prassa

Small crispy fritters, often known as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek patties offer a delicious fusion of savory minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and cut away the base and the majority of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season generously with pepper and salt. Combine completely using your palms then mold a couple of scoops into a croquette, pressing a little. Put on a plate and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is ready, fry the fritters in batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a dish covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine pleasure. The crispy exterior reveals a creamy center. The leafy spinach adds a bright, somewhat earthy flavor, while the cheese gives a rich, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, carefully remove extra water.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic until softened, about four minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the preparation looks too soft, add some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a tray covered with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a highly nutritious bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pan and cover with plenty of cold water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to ensure the lentils submerged if required.

Add the burghul and continue cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Warm a portion of the