🔗 Share this article

Keftedes me Prassa

Small fried fritters, commonly referred to as keftedes, represent a beloved delicacy in Jewish cooking. These wonderful leek fritters present a delicious blend of hearty minced beef with the delicate, sweetly mild flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the green tops. Chop into halves along the length then into half-inch slices. Put in a deep pan and fill with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix well using your fingers then form a few scoops into a ball, pressing a bit. Put on a plate and continue for the balance of the ingredients.

Warm olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a dish topped with paper towel and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The golden outside reveals a smooth center. The fresh spinach adds a vibrant, slightly natural note, while the dairy offers a rich, umami richness. Feel free to swap the cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, thoroughly squeeze out extra water.

Heat the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine completely until combined. If the preparation seems too wet, add some additional crumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1cm. Fry the patties a small batch for a couple of minutes each side, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the lentils submerged if required.

Mix in the burghul and keep cooking until tender. Strain the mixture well and put aside in a bowl.

Heat a portion of the