Bite-sized crispy croquettes, commonly called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful fusion of rich ground beef with the delicate, slightly sweet essence of leeks, making them absolutely addictive.
Yields 12
Clean the leeks properly and remove the root ends and the majority of the green tops. Slice lengthwise along the length then into 1.5cm slices. Put in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until tender.
Remove the water from the leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine thoroughly using your hands then form a few spoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the mixture.
Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the ready croquettes to a tray topped with absorbent paper and permit to rest.
Offer with lemon wedges.
These cheesy spinach fritters are a genuine pleasure. The crispy exterior gives way to a soft interior. The leafy spinach imparts a bright, moderately green note, while the cheese offers a deep, flavorful richness. It's possible to replace the cheesy element with boiled, pureed potatoes if you prefer.
Yields 16–18
If using fresh spinach, rinse it carefully, removing any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.
For previously frozen spinach, completely squeeze out extra water.
Heat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Remove from the stove.
Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the preparation seems too loose, mix in some extra crumbs.
With your fingers, form the dough into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 1 hour.
In a wide pan over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on paper towel.
Offer with fresh lemon.
With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious bite or dish.
Makes 12
Place the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until partially softened, adding additional water to ensure the pulses covered if required.
Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and set aside in a container.
Warm a portion of the
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