🔗 Share this article Delight in These Tasty 3 Mediterranean Keftedes Recipes Leek Croquettes Bite-sized pan-fried croquettes, typically called keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek fritters offer a tasty blend of hearty beef with the delicate, mildly sweet flavour of leeks, and they are utterly crave-worthy. Yields 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to accompany Thoroughly wash the fresh leeks well and remove the base and most of the green tops. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through. Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with pepper and salt. Stir completely using your hands then mold a several tablespoonfuls into a ball, flattening a bit. Put on a plate and proceed for the rest of the preparation. Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a dish lined with kitchen paper and permit to rest. Present with lemon wedges. Spinach Croquettes These amazing spinach with cheese fritters are a genuine pleasure. The golden exterior gives way to a creamy center. The spinach adds a fresh, slightly natural taste, while the cheese provides a deep, umami smoothness. Feel free to swap the cheesy element with steamed, mashed potato if you like. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge) 3 tbsp olive oil 1 large onion, diced small 2 garlic pieces, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), additional if necessary 3 fresh eggs Olive oil for frying (or sunflower oil) Fresh lemon, to serve If using leafy greens, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium flame. Once cooked, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve. If using thawed frozen spinach, thoroughly remove extra water. Warm the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Take off the stove. Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Combine completely until combined. If the mixture appears too soft, mix in some extra crumbs. By hand, form the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least 1 hour. In a large frying pan over medium flame, warm olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then place on kitchen roll. Present with lemon wedges. Lentil Croquettes Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly nutritious appetizer or dish. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Seasoning, to preference Yogurt and fresh lemon, to serve Place the dry lentils in a saucepan and cover with plenty of water. Boil over a moderate heat for about 20 mins or until partially softened, pouring more water to ensure the pulses covered if needed. Stir in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container. Preheat half of the