🔗 Share this article Savor These Tasty Three Mediterranean Croquette Creations Keftedes me Prassa Bite-sized pan-fried patties, typically called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These particular leek croquettes present a flavorful blend of savory minced beef with the subtle, sweetly mild essence of fresh leeks, and they are truly crave-worthy. Makes 12 4 fresh leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to garnish Thoroughly wash the fresh leeks properly and cut away the base and most of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until tender. Strain the leeks and place in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with pepper and salt. Combine thoroughly using your fingers then shape a several spoonfuls into a croquette, shaping a little. Set on a plate and proceed for the rest of the ingredients. Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is sizzling, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the cooked fritters to a tray lined with paper towel and allow to cool. Serve with lemon slices. Spinach Croquettes These amazing spinach with cheese fritters are a true treat. The crispy outside gives way to a creamy filling. The fresh spinach brings a bright, slightly natural taste, while the grated cheese provides a rich, umami richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer. Yields 16–18 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the fridge) 3 tbsp olive oil 1 onion, diced small 2 cloves of garlic, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1¼ cups), additional if required 3 fresh eggs Olive oil for pan-frying (or use vegetable oil) Fresh lemon, to serve If using leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Place in a deep pan with a little water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and put aside. If using previously frozen spinach, carefully squeeze out unwanted moisture. Heat the oil in a pan over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Turn off the flame. Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Mix well until combined. If the preparation looks too soft, add some more crumbs. By hand, form the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes. In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden completely, then place on kitchen roll. Offer with lemon slices. Lentil Patties Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious snack or meal. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, diced 1 tbsp parsley, diced 1 large egg Salt and pepper, to liking Yogurt and lemon wedges, to accompany Place the lentils in a pot and fill with enough water. Cook over a medium flame for about twenty minutes or until nearly done, adding extra liquid to maintain the legumes immersed if needed. Stir in the burghul and continue cooking until tender. Drain the lentils and burghul well and set aside in a mixing bowl. Warm half of the