🔗 Share this article Delight in These Tasty 3 Mediterranean Keftedes Recipes Leek Croquettes Bite-sized crispy croquettes, often known as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty combination of savory beef with the subtle, mildly sweet essence of tender leeks, and they are utterly irresistible. Makes 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for pan-frying Lemon slices, to garnish Clean the fresh leeks properly and remove the base and most of the green tops. Slice lengthwise longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until tender. Strain the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season well with seasoning. Combine well using your hands then mold a couple of spoonfuls into a croquette, flattening a little. Place on a tray and proceed for the rest of the mixture. Heat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the ready fritters to a tray covered with absorbent paper and permit to rest. Present with lemon slices. Keftes de Espinacha These delightful cheesy spinach croquettes are a real treat. The crispy crust reveals a soft center. The fresh spinach imparts a bright, slightly green note, while the dairy gives a savory, umami smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you prefer. Produces 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (about 1.25 cups), with more if necessary 3 large eggs Olive oil for frying (or sunflower oil) Lemon wedges, to garnish For leafy greens, clean it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve. If using defrosted spinach, completely press out excess liquid. Preheat the oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about 4 minutes. Take off the flame. Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir completely until combined. If the preparation seems too wet, incorporate some extra breading. By hand, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes. In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Fry the patties a few at a time for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on paper towel. Serve with fresh lemon. Lentil Croquettes Featuring a golden crust and tender interior, these patties are not only tasty but also a highly nutritious appetizer or meal. Makes 12 45g dry lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml olive oil (0.5 cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to preference Greek yoghurt and lemon slices, to serve Put the brown lentils in a pan and fill with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses covered if necessary. Add the burghul and continue cooking until softened. Strain the mixture completely and put aside in a mixing bowl. Heat a portion of the