Petite crispy croquettes, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek fritters present a flavorful combination of savory ground beef with the subtle, sweetly mild taste of leeks, and they are absolutely crave-worthy.
Yields 12
Clean the fresh leeks carefully and remove the base and most of the dark green parts. Cut lengthwise longways then into half-inch pieces. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about 20 mins or until cooked through.
Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix completely using your fingers then form a few spoonfuls into a croquette, flattening a slightly. Set on a plate and continue for the remaining of the mixture.
Heat oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is hot, fry the patties in batches until golden on each side. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the finished patties to a tray lined with kitchen paper and let to rest.
Serve with fresh lemon.
These cheesy spinach patties are a real delight. The crunchy outside gives way to a soft interior. The leafy spinach brings a bright, somewhat natural taste, while the cheese gives a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.
Produces 16–18
When using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Place in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and reserve.
If using previously frozen spinach, carefully press out extra water.
Preheat the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.
Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a container and spice with pepper and salt. Combine well until combined. If the preparation seems too loose, add some more crumbs.
Using your hands, form the mixture into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a tray covered with baking paper. Cover and refrigerate for at least 60 minutes.
In a big skillet over medium heat, warm oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.
Offer with lemon wedges.
Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious snack or main course.
Yields 12
Place the dry lentils in a pot and cover with ample water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring more water to maintain the legumes immersed if required.
Stir in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a bowl.
Heat half of the
Elena Vance is a digital strategist and creative director with over a decade of experience in transforming brands through innovative design.