Small crispy patties, often called keftedes, are a treasured delicacy in Jewish culinary traditions. These leek fritters present a tasty fusion of rich minced beef with the delicate, slightly sweet essence of fresh leeks, rendering them truly irresistible.
Produces 12
Wash the leeks properly and trim off the roots and the bulk of the green tops. Chop in half along the length then into 1.5-centimeter pieces. Put in a large skillet and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.
Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with pepper and salt. Mix well using your palms then mold a few spoonfuls into a patty, flattening a bit. Put on a tray and continue for the balance of the ingredients.
Preheat oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, fry the patties in small batches until golden brown on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the finished fritters to a plate covered with paper towel and let to rest.
Offer with fresh lemon.
These delightful cheesy spinach fritters are a true treat. The crispy exterior gives way to a smooth center. The spinach brings a bright, moderately earthy flavor, while the cheese provides a deep, savory creaminess. You can substitute the cheesy element with steamed, mashed spuds if you prefer.
Produces 16–18
For leafy greens, clean it carefully, discarding any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of water over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any excess liquid and put aside.
If using thawed frozen spinach, thoroughly press out excess liquid.
Heat the oil in a pan over a moderate heat and fry the onion and garlic until tender, about a few minutes. Remove from the heat.
Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the dough appears too soft, incorporate some more breadcrumbs.
By hand, shape the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.
In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes per side, turning so they are golden completely, then put on paper towel.
Serve with fresh lemon.
Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious snack or main course.
Makes 12
Add the brown lentils in a pan and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, pouring additional water to keep the lentils immersed if required.
Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.
Heat 50% of the
A seasoned gaming enthusiast with over a decade of experience in lottery analysis and casino reviews.
