🔗 Share this article Enjoy These Delectable Three Mediterranean Keftedes Dishes Leek Croquettes Small crispy fritters, often known as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These leek croquettes offer a tasty blend of hearty minced beef with the delicate, sweetly mild essence of tender leeks, making them utterly crave-worthy. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to serve Wash the fresh leeks properly and trim off the base and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and fill with water, then heat over a medium heat for about twenty minutes or until softened. Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor generously with seasoning. Mix thoroughly using your palms then mold a few tablespoonfuls into a croquette, flattening a slightly. Set on a plate and repeat for the balance of the ingredients. Warm cooking oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the finished croquettes to a plate lined with absorbent paper and permit to cool. Present with lemon wedges. Keftes de Espinacha These amazing spinach with cheese patties are a true treat. The crunchy crust opens up to a soft filling. The leafy spinach adds a bright, slightly earthy flavor, while the grated cheese offers a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer. Produces 16–18 1kg baby spinach (or about 500g iced spinach, softened overnight in the fridge) 3 tbsp extra virgin oil 1 onion, minced 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), with more if necessary 3 eggs Cooking oil for frying (or use sunflower oil) Fresh lemon, to garnish When using fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then remove any remaining moisture and put aside. For thawed frozen spinach, carefully press out excess liquid. Warm the oil in a skillet over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Turn off the flame. Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and eggs in a container and season with salt and pepper. Stir well until incorporated. If the dough appears too loose, add some extra breadcrumbs. By hand, shape the dough into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 60 minutes. In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden everywhere, then transfer on absorbent paper. Serve with fresh lemon. Lentil Patties Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or main course. Produces 12 45g brown lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to preference Yogurt and fresh lemon, to accompany Put the dry lentils in a saucepan and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the legumes immersed if required. Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container. Preheat a portion of the