Small crispy croquettes, often referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek patties offer a tasty fusion of rich beef with the subtle, mildly sweet taste of tender leeks, and they are truly crave-worthy.
Yields 12
Wash the leeks carefully and cut away the root ends and most of the green tops. Cut in half lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 mins or until softened.
Strain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Mix completely using your fingers then form a several scoops into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the ingredients.
Warm cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the patties in batches until crispy on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a plate covered with kitchen paper and let to cool.
Serve with fresh lemon.
These delightful spinach and cheese patties are a true treat. The crunchy crust opens up to a soft filling. The spinach imparts a bright, slightly natural flavor, while the cheese gives a rich, flavorful richness. Feel free to swap the cheesy element with cooked, mashed potato if you like.
Makes 16–18
For raw spinach, clean it thoroughly, removing any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little water over a medium heat. Once softened, remove in a colander for about 15 minutes, then remove any excess liquid and reserve.
If using previously frozen spinach, thoroughly squeeze out excess liquid.
Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove.
Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Stir completely until blended. If the dough seems too soft, mix in some additional crumbs.
Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes.
In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, rotating so they are golden completely, then put on paper towel.
Offer with fresh lemon.
Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or meal.
Yields 12
Put the brown lentils in a pan and submerge with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, adding additional water to maintain the pulses immersed if necessary.
Mix in the burghul and proceed cooking until softened. Remove the water from the mixture well and set aside in a bowl.
Heat a portion of the
Elara is a seasoned writer and digital storyteller with a passion for exploring diverse literary genres and empowering others through words.
