Small crispy fritters, typically referred to as keftedes, stand as a cherished speciality in Jewish cooking. These particular leek croquettes deliver a tasty blend of savory beef with the subtle, slightly sweet essence of leeks, and they are utterly crave-worthy.
Yields 12
Wash the green leeks carefully and remove the base and most of the dark green parts. Chop into halves longways then into half-inch pieces. Put in a deep frying pan and fill with water, then cook over a moderate heat for about 20 mins or until tender.
Strain the leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with salt and pepper. Stir well using your hands then mold a couple of tablespoonfuls into a croquette, shaping a bit. Place on a tray and continue for the rest of the ingredients.
Warm cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, cook the fritters in small batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the finished fritters to a tray lined with paper towel and let to rest.
Serve with lemon slices.
These delightful spinach and cheese croquettes are a genuine pleasure. The golden exterior opens up to a smooth center. The spinach adds a bright, moderately earthy note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer.
Yields 16–18
If using leafy greens, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.
When working with thawed frozen spinach, completely squeeze out excess liquid.
Preheat the oil in a frying pan over a medium heat and saute the diced onion and minced garlic until tender, about four minutes. Take off the heat.
Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until blended. If the mixture appears too wet, mix in some additional breading.
With your fingers, shape the mixture into oval shapes somewhat larger than a walnut but more compact than an egg, and put them on a plate topped with wax paper. Wrap and cool for at least one hour.
In a large frying pan over medium flame, warm olive oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, turning so they are golden brown completely, then put on paper towel.
Serve with lemon slices.
Boasting a crunchy outside and moist center, these patties are not only delicious but also a highly nutritious bite or dish.
Yields 12
Place the lentils in a pot and fill with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring more water to keep the legumes covered if needed.
Add the burghul and proceed cooking until softened. Remove the water from the mixture well and set aside in a container.
Preheat 50% of the
