🔗 Share this article

Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These leek croquettes deliver a flavorful blend of hearty beef with the subtle, sweetly mild essence of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the base and most of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Mix completely using your hands then form a couple of tablespoonfuls into a patty, flattening a little. Place on a tray and continue for the remaining of the ingredients.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the cooked patties to a plate covered with paper towel and let to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine pleasure. The golden outside opens up to a smooth interior. The fresh spinach brings a vibrant, moderately earthy note, while the grated cheese gives a savory, savory creaminess. You can substitute the cheesy element with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, carefully press out excess liquid.

Warm the olive oil in a pan over a medium flame and cook the onion and garlic until tender, about four minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the dough appears too soft, add some more breadcrumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a nut but more compact than an large egg, and set them on a tray lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a highly wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Put the lentils in a pot and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding additional water to keep the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat a portion of the