Small crispy patties, typically known as keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek croquettes present a delicious combination of rich beef with the delicate, slightly sweet taste of leeks, and they are absolutely crave-worthy.
Yields 12
Wash the green leeks carefully and trim off the root ends and most of the dark green parts. Slice in half lengthways then into half-inch slices. Transfer in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.
Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a platter and repeat for the balance of the preparation.
Preheat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the patties in small groups until crispy on all sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish topped with kitchen paper and allow to rest.
Offer with lemon slices.
These amazing cheesy spinach fritters are a true delight. The golden outside gives way to a creamy center. The spinach brings a fresh, somewhat natural taste, while the dairy provides a rich, flavorful creaminess. It's possible to replace the cheese with boiled, mashed potato if you like.
Makes 16–18
For leafy greens, rinse it carefully, removing any hard stems, and cut into it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then remove any excess liquid and reserve.
When working with thawed frozen spinach, carefully remove extra water.
Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Turn off the stove.
Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until combined. If the dough looks too loose, add some additional breadcrumbs.
By hand, form the mixture into elongated patties slightly larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with baking paper. Seal and chill for at least 1 hour.
In a wide pan over medium flame, warm olive oil to a level of about half an inch. Cook the fritters a handful for two to three minutes on both sides, turning so they are golden everywhere, then put on absorbent paper.
Offer with fresh lemon.
Featuring a crunchy outside and soft inside, these patties are not only delicious but also a extremely nutritious snack or dish.
Yields 12
Place the dry lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils covered if needed.
Mix in the cracked wheat and keep cooking until tender. Drain the ingredients well and reserve in a mixing bowl.
Preheat a portion of the
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