🔗 Share this article

Keftedes me Prassa

Small fried croquettes, often known as keftedes, represent a cherished speciality in Jewish culinary traditions. These leek patties deliver a flavorful blend of rich beef with the delicate, sweetly mild taste of tender leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and cut away the root ends and the bulk of the green tops. Chop in half along the length then into 1.5cm rounds. Put in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season liberally with pepper and salt. Mix completely using your palms then form a couple of tablespoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a tray covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine treat. The crunchy outside opens up to a creamy filling. The fresh spinach adds a bright, slightly earthy taste, while the cheese offers a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it well, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

For defrosted spinach, carefully press out extra water.

Warm the cooking oil in a pan over a medium flame and cook the diced onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir completely until incorporated. If the mixture looks too wet, add some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet topped with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring more water to ensure the lentils submerged if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and set aside in a bowl.

Heat a portion of the