Bite-sized crispy patties, typically known as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a delicious fusion of rich ground beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.
Makes 12
Thoroughly wash the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Put in a deep frying pan and fill with water, then heat over a medium flame for about twenty minutes or until cooked through.
Drain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your fingers then shape a few spoonfuls into a patty, pressing a little. Place on a plate and proceed for the balance of the mixture.
Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the finished patties to a tray topped with paper towel and permit to cool.
Serve with fresh lemon.
These amazing spinach and cheese croquettes are a real delight. The crispy crust reveals a creamy filling. The spinach imparts a bright, somewhat green flavor, while the grated cheese gives a rich, umami richness. It's possible to replace the cheese with cooked, pureed spuds if you wish.
Yields 16–18
When using raw spinach, rinse it well, getting rid of any stalks, and cut into it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once softened, remove in a colander for about 15 minutes, then remove any extra water and reserve.
When working with thawed frozen spinach, completely remove excess liquid.
Heat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.
Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine completely until incorporated. If the mixture appears too soft, incorporate some additional breading.
By hand, mold the preparation into oval shapes somewhat larger than a nut but smaller than an large egg, and put them on a tray covered with baking paper. Cover and chill for at least 60 minutes.
In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes per side, turning so they are crispy everywhere, then put on paper towel.
Present with lemon slices.
Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or main course.
Produces 12
Put the dry lentils in a pot and cover with ample water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils immersed if required.
Add the burghul and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.
Warm a portion of the
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