🔗 Share this article

Keftedes me Prassa

Petite fried croquettes, typically referred to as keftedes, are a cherished delicacy in Jewish cuisine. These particular leek croquettes offer a flavorful blend of savory minced beef with the delicate, sweetly mild essence of leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks well and remove the roots and most of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your fingers then shape a several tablespoonfuls into a croquette, shaping a slightly. Put on a tray and proceed for the balance of the ingredients.

Heat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in small groups until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the finished fritters to a tray topped with absorbent paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The crispy exterior reveals a smooth filling. The fresh spinach imparts a vibrant, somewhat natural note, while the dairy provides a rich, umami richness. You can substitute the dairy cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it well, getting rid of any stalks, and roughly chop it into sizable portions. Place in a big pot with a little water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, carefully remove excess liquid.

Preheat the oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix well until combined. If the dough looks too soft, incorporate some more crumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only flavorful but also a extremely wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with enough cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils immersed if required.

Add the cracked wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat half of the