🔗 Share this article

Keftedes me Prassa

Small crispy patties, typically referred to as keftedes, are a treasured signature dish in Jewish cooking. These wonderful leek croquettes present a tasty combination of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

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

Wash the fresh leeks carefully and remove the roots and the bulk of the green tops. Slice 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 twenty minutes or until tender.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Mix well using your hands then form a several scoops into a patty, flattening a slightly. Place on a tray and repeat for the balance of the preparation.

Warm oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a tray topped with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crunchy exterior reveals a soft center. The fresh spinach adds a bright, slightly natural flavor, while the dairy offers a rich, umami richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a medium heat and saute the onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the dough seems too soft, incorporate some extra breading.

By hand, form the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a level of about half an inch. Cook the patties a handful for two to three minutes each side, rotating so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if required.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Heat a portion of the