🔗 Share this article

Keftedes me Prassa

Small fried patties, typically referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These wonderful leek fritters present a tasty fusion of hearty ground beef with the delicate, sweetly mild taste of leeks, rendering them utterly crave-worthy.

Makes 12

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

Clean the green leeks well and cut away the base and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Place 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 transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Mix thoroughly using your palms then mold a couple of scoops into a patty, pressing a bit. Place on a platter and proceed for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is hot, fry the patties in batches until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Take out the ready patties to a dish topped with absorbent paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real treat. The crispy exterior gives way to a creamy filling. The fresh spinach brings a bright, moderately green note, while the cheese offers a savory, umami creaminess. You can substitute the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once cooked, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For defrosted spinach, carefully remove extra water.

Preheat the oil in a skillet over a medium heat and cook the onion and garlic until tender, about four minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and season with pepper and salt. Mix well until blended. If the mixture appears too wet, incorporate some more breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, turning so they are crispy all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with plenty of water. Simmer over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the legumes immersed if needed.

Add the cracked wheat and continue cooking until fully cooked. Strain the ingredients completely and put aside in a bowl.

Preheat 50% of the