Small crispy patties, commonly called keftedes, are a beloved speciality in Jewish cooking. These wonderful leek fritters present a tasty blend of savory beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely addictive.
Yields 12
Thoroughly wash the leeks well and remove the roots and most of the green tops. Slice in half longways then into 1.5cm slices. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until softened.
Strain the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with seasoning. Combine well using your fingers then form a couple of tablespoonfuls into a patty, shaping a little. Place on a plate and continue for the rest of the preparation.
Heat olive oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Transfer the cooked patties to a tray lined with absorbent paper and permit to rest.
Present with lemon wedges.
These spinach with cheese patties are a true delight. The golden crust gives way to a soft interior. The fresh spinach adds a fresh, moderately green flavor, while the grated cheese offers a rich, savory smoothness. Feel free to swap the cheese with steamed, crushed potatoes if you like.
Produces 16–18
If using fresh spinach, wash it carefully, getting rid of any hard stems, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.
If using defrosted spinach, completely remove unwanted moisture.
Heat the olive oil in a skillet over a medium heat and cook the onion and minced garlic until tender, about a few minutes. Turn off the flame.
Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until incorporated. If the dough seems too wet, mix in some more breading.
With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a plate topped with parchment paper. Wrap and refrigerate for at least 60 minutes.
In a wide pan over medium heat, heat cooking 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 place on paper towel.
Offer with fresh lemon.
Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy bite or dish.
Yields 12
Put the lentils in a pot and cover with plenty of water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if needed.
Add the cracked wheat and continue cooking until softened. Drain the ingredients thoroughly and put aside in a container.
Preheat half of the
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