🔗 Share this article

Keftedes me Prassa

Small fried patties, commonly referred to as keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes deliver a tasty fusion of hearty minced beef with the delicate, mildly sweet essence of leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks carefully and remove the base and the majority of the green stalk. Cut into halves along the length then into half-inch slices. Place in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine thoroughly using your hands then form a few tablespoonfuls into a croquette, flattening a bit. Place on a plate and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is hot, brown the fritters in small batches until golden on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the finished fritters to a tray topped with paper towel and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a genuine pleasure. The crispy exterior reveals a smooth interior. The fresh spinach brings a vibrant, somewhat green flavor, while the cheese provides a savory, flavorful creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, wash it well, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until blended. If the preparation appears too wet, incorporate some additional breadcrumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a level of about 1cm. Brown the patties a handful for two to three minutes each side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and fill with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including additional water to keep the lentils covered if required.

Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients well and put aside in a bowl.

Heat half of the