Small pan-fried patties, typically known as keftedes, are a beloved speciality in Jewish cuisine. These leek patties present a tasty fusion of hearty beef with the delicate, mildly sweet flavour of tender leeks, rendering them absolutely irresistible.
Produces 12
Clean the fresh leeks properly and trim off the root ends and most of the green stalk. Chop into halves lengthways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.
Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine thoroughly using your fingers then form a few spoonfuls into a croquette, pressing a slightly. Put on a plate and continue for the remaining of the ingredients.
Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the cooked patties to a tray covered with paper towel and let to drain.
Offer with lemon slices.
These amazing cheesy spinach patties are a genuine delight. The crispy crust opens up to a creamy filling. The leafy spinach adds a fresh, slightly green flavor, while the dairy gives a rich, umami creaminess. You can substitute the cheesy element with boiled, pureed spuds if you prefer.
Produces 16–18
When using raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then press out any extra water and set aside.
When working with defrosted spinach, thoroughly remove unwanted moisture.
Heat the cooking oil in a frying pan over a medium heat and cook the onion and garlic until softened, about a few minutes. Turn off the heat.
Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until incorporated. If the dough appears too soft, incorporate some more breading.
With your fingers, form the preparation into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Wrap and chill for at least one hour.
In a big skillet over moderate heat, warm oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, turning so they are golden brown completely, then transfer on absorbent paper.
Present with fresh lemon.
Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.
Makes 12
Add the dry lentils in a pan and submerge with ample water. Boil over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the legumes covered if needed.
Stir in the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and reserve in a bowl.
Warm a portion of the
