Chicken Patties with Indian Lime Pickle and Peppadew Peppers

Chicken patties make a lighter alternative for beef hamburgers, and I tend to make them more often in the summer, with different seasonings.

Turkey Mini Patties with Herbs, Almonds and Parmesan Cheese

Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.

Sweet Farmer Cheese Russian Pancakes

The following pancakes are quite different than the more familiar American pancakes, as their main ingredient is curd cheese, rather than flour.

Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes

Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties.

Turkey Patties with Pickled Lemon, Harissa and Parsley

Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post).

Fish and Crab Cakes

The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor.

Chicken, Corn and Shishito peppers Patties

Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later.

Rustic Beef, Leeks and Potato Patties

Leeks and potatoes patties are a favorite of mine, and I make them often, when leeks are in season (click HERE for the recipe). So when I’ve found nice leeks at the store, I was planning on making them again.

Leek and Potato Patties

As I’m planning to prepare these wonderful patties today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!

Tasty Eats

Whenever I find fresh, plump leeks at the vegetable store, I grab a few. Their delicate onion flavor is great in many dishes like soups, quiches, risotto, and especially in these tasty leek and potato patties – again from the fabulous Sephardic kitchen. I’m sure you’ll love them once you’ll make them.

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Green Falafel (Chickpeas and Herbs Fritters)

These little chickpea fritters are known around the Middle East, Turkey, Greece and other countries, as a tasty street food. Every country has its own version, but aside from Egypt, where the dish is made with Fava beans, all others use chickpeas as the base for the dish.
The recipe here follows the Israeli version, which was introduced by Yemenite Jews. To this, other flavors were added with time, such as the spicy Moroccan Harissa (red hot peppers paste) and other seasonings.

Cauliflower Fritters

These tasty fritters, from the Sephardic cuisine, are a perfect vegetarian appetizer or snack, served with a squeeze of fresh lemon.
When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.