Petite pan-fried patties, typically known as keftedes, are a beloved speciality in Jewish culinary traditions. These leek croquettes present a delicious fusion of rich beef with the subtle, sweetly mild taste of leeks, making them absolutely crave-worthy.
Makes 12
Clean the fresh leeks carefully and trim off the root ends and most of the green tops. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with fresh water, then heat over a medium flame for about 20 mins or until cooked through.
Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season generously with salt and pepper. Combine thoroughly using your fingers then form a several spoonfuls into a ball, pressing a bit. Set on a plate and continue for the remaining of the ingredients.
Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Take out the cooked patties to a plate covered with paper towel and permit to cool.
Serve with lemon slices.
These spinach with cheese patties are a true treat. The crispy exterior reveals a creamy filling. The spinach brings a vibrant, moderately green flavor, while the cheese gives a deep, savory smoothness. Feel free to swap the cheesy element with cooked, mashed potatoes if you wish.
Produces 16–18
If using raw spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any remaining moisture and reserve.
For previously frozen spinach, carefully press out unwanted moisture.
Heat the oil in a pan over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Remove from the flame.
Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix thoroughly until combined. If the mixture seems too loose, incorporate some extra breading.
With your fingers, mold the preparation into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet topped with wax paper. Cover and refrigerate for at least 60 minutes.
In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, rotating so they are golden completely, then put on kitchen roll.
Serve with lemon slices.
Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully healthy appetizer or dish.
Produces 12
Put the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes immersed if necessary.
Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.
Warm 50% of the
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