🔗 Share this article

Keftedes me Prassa

Bite-sized fried croquettes, commonly known as keftedes, stand as a cherished delicacy in Jewish cooking. These leek fritters present a delicious combination of rich ground beef with the delicate, sweetly mild essence of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix completely using your hands then mold a few spoonfuls into a patty, shaping a slightly. Set on a platter and repeat for the balance of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the patties in small batches until golden on both sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Transfer the cooked patties to a tray lined with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crispy crust gives way to a creamy center. The spinach adds a bright, slightly green flavor, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, carefully press out excess liquid.

Heat the olive oil in a pan over a medium heat and cook the diced onion and garlic cloves until tender, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some additional crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden all over, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, including additional water to ensure the lentils covered if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the ingredients well and set aside in a bowl.

Heat a portion of the