Bite-sized crispy croquettes, often called keftedes, are a beloved signature dish in Jewish cuisine. These leek patties offer a delicious combination of rich minced beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely irresistible.
Produces 12
Clean the leeks well and trim off the roots and the majority of the green tops. Chop in half longways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.
Strain the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor well with seasoning. Mix well using your hands then mold a several spoonfuls into a croquette, shaping a bit. Put on a plate and continue for the balance of the ingredients.
Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in small groups until crispy on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the ready patties to a plate topped with kitchen paper and allow to rest.
Offer with lemon wedges.
These spinach and cheese fritters are a genuine treat. The crunchy crust gives way to a smooth interior. The fresh spinach adds a bright, moderately earthy taste, while the grated cheese provides a rich, savory richness. It's possible to replace the dairy cheese with boiled, crushed potato if you like.
Yields 16–18
If using leafy greens, clean it well, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and set aside.
When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.
Warm the olive oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the heat.
Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and season with seasoning. Combine well until blended. If the preparation seems too wet, mix in some extra crumbs.
By hand, shape the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least one hour.
In a large frying pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then transfer on absorbent paper.
Present with lemon wedges.
With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely wholesome appetizer or main course.
Produces 12
Place the brown lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to ensure the legumes covered if necessary.
Add the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a bowl.
Warm 50% of the
Maya Chen is a seasoned tech journalist and software developer with over a decade of experience in digital innovation and cybersecurity.
