🔗 Share this article Enjoy These Tasty Triple Mediterranean Keftedes Creations Keftedes me Prassa Bite-sized crispy croquettes, typically referred to as keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These leek croquettes present a tasty fusion of hearty minced beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely addictive. Produces 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Olive oil, for pan-frying Lemon slices, to serve Thoroughly wash the leeks carefully and trim off the base and the majority of the dark green parts. Cut into halves lengthways then into half-inch slices. Place in a deep pan and cover with water, then heat over a medium flame for about 20 mins or until tender. Strain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a ball, flattening a bit. Set on a plate and proceed for the rest of the mixture. Heat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the ready patties to a dish lined with paper towel and permit to rest. Serve with fresh lemon. Keftes de Espinacha These amazing spinach with cheese fritters are a genuine treat. The crunchy crust opens up to a soft center. The spinach imparts a vibrant, moderately earthy taste, while the grated cheese offers a rich, savory richness. It's possible to replace the cheese with boiled, pureed potato if you like. Produces 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon slices, to serve For leafy greens, wash it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside. When working with previously frozen spinach, completely remove unwanted moisture. Heat the cooking oil in a pan over a moderate heat and cook the onion and garlic until tender, about a few minutes. Turn off the flame. Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix well until combined. If the preparation seems too wet, mix in some extra breadcrumbs. Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a tray lined with parchment paper. Seal and chill for at least 60 minutes. In a large frying pan over moderate heat, warm oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll. Offer with fresh lemon. Lentil Patties Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a highly healthy bite or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml oil (0.5 cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon wedges, to garnish Put the lentils in a pot and submerge with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the legumes submerged if needed. Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a container. Preheat a portion of the