🔗 Share this article Enjoy These Delectable 3 Mediterranean Keftedes Recipes Leek Croquettes Small crispy fritters, typically known as keftedes, represent a cherished speciality in Sephardic cuisine. These leek croquettes present a flavorful fusion of savory beef with the subtle, mildly sweet essence of fresh leeks, making them absolutely addictive. Makes 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp parsley, minced ½ tsp paprika Oil, for pan-frying Lemon wedges, to accompany Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then heat over a medium heat for about 20 minutes or until softened. Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then mold a several spoonfuls into a patty, shaping a slightly. Set on a tray and continue for the rest of the mixture. Heat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is ready, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to cool. Present with fresh lemon. Spinach Patties These amazing spinach and cheese croquettes are a genuine treat. The golden outside gives way to a smooth center. The fresh spinach brings a vibrant, somewhat earthy note, while the dairy offers a rich, savory richness. You can substitute the dairy cheese with cooked, crushed potatoes if you wish. Yields 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), with more if required 3 large eggs Olive oil for deep-frying (or alternatively vegetable oil) Lemon slices, to garnish When using raw spinach, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then press out any extra water and put aside. If using previously frozen spinach, completely squeeze out excess liquid. Heat the olive oil in a pan over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the stove. Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the mixture appears too wet, incorporate some extra breadcrumbs. Using your hands, form the dough into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with wax paper. Cover and chill for at least one hour. In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the patties a small batch for two to three minutes on both sides, flipping so they are crispy all over, then put on paper towel. Present with fresh lemon. Lentil Croquettes With their golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome snack or main course. Makes 12 45g dry lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp fresh parsley, diced 1 large egg Salt and pepper, to preference Greek yoghurt and lemon slices, to garnish Add the brown lentils in a pot and submerge with ample water. Simmer over a medium flame for about twenty minutes or until partially softened, including additional water to keep the pulses submerged if needed. Add the burghul and proceed cooking until fully cooked. Drain the ingredients completely and put aside in a bowl. Warm 50% of the