🔗 Share this article

Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These particular leek patties present a delicious fusion of rich minced beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green tops. Cut in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir well using your hands then shape a several scoops into a ball, shaping a bit. Put on a platter and proceed for the rest of the mixture.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a dish lined with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real pleasure. The crispy crust reveals a smooth interior. The fresh spinach brings a fresh, moderately earthy note, while the cheese offers a savory, umami creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, wash it carefully, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the preparation seems too soft, incorporate some more breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with ample water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses covered if required.

Add the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Warm 50% of the