🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a beloved signature dish in Jewish cooking. These particular leek patties present a delicious blend of rich ground beef with the gentle, slightly sweet taste of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks properly and trim off the root ends and the bulk of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season well with pepper and salt. Combine completely using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Put on a platter and continue for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in batches until crispy on both sides. (Do not fill the skillet as this drops the heat of the oil.) Take out the finished patties to a plate lined with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine delight. The crispy crust reveals a smooth filling. The spinach brings a vibrant, slightly natural taste, while the dairy offers a rich, flavorful richness. You can substitute the cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the onion and garlic until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix well until incorporated. If the mixture seems too wet, incorporate some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a plate topped with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1 centimeter. Fry the patties a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding more water to maintain the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the