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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, are a beloved signature dish in Jewish cuisine. These wonderful leek patties present a flavorful combination of savory ground beef with the delicate, sweetly mild taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks carefully and cut away the roots and most of the green tops. Cut in half longways then into half-inch slices. Transfer in a large skillet and cover with water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix completely using your palms then form a couple of spoonfuls into a patty, shaping a slightly. Set on a tray and continue for the balance of the ingredients.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in small batches until golden brown on each side. (Do not fill the pan as this reduces the temperature of the oil.) Remove the cooked patties to a tray lined with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a true treat. The crunchy crust gives way to a creamy filling. The spinach imparts a fresh, somewhat earthy flavor, while the dairy gives a rich, savory richness. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely press out extra water.

Heat the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the mixture seems too loose, add some more crumbs.

With your fingers, form the dough into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a plate lined with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes per side, turning so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and put aside in a container.

Heat half of the