Small fried fritters, commonly called keftedes, represent a cherished delicacy in Sephardic cuisine. These wonderful leek fritters present a tasty fusion of savory minced beef with the delicate, sweetly mild taste of fresh leeks, and they are utterly crave-worthy.
Produces 12
Clean the green leeks properly and cut away the root ends and the bulk of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.
Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with pepper and salt. Stir well using your fingers then shape a few scoops into a ball, flattening a slightly. Put on a tray and proceed for the rest of the preparation.
Heat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the ready patties to a dish covered with kitchen paper and let to drain.
Offer with fresh lemon.
These delightful spinach with cheese croquettes are a genuine delight. The crunchy exterior gives way to a soft filling. The fresh spinach imparts a vibrant, slightly natural note, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.
Makes 16–18
If using leafy greens, clean it well, discarding 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, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.
If using defrosted spinach, thoroughly remove extra water.
Heat the oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.
Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Stir thoroughly until blended. If the dough seems too soft, add some additional breading.
By hand, shape the dough into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and refrigerate for at least 60 minutes.
In a large frying pan over medium flame, preheat oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.
Offer with lemon wedges.
Boasting a crispy exterior and moist center, these patties are not only delicious but also a extremely nutritious appetizer or meal.
Produces 12
Place the dry lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if necessary.
Stir in the burghul and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a bowl.
Heat a portion of the
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