🔗 Share this article Delight in These Delectable Triple Mediterranean Keftedes Recipes Keftedes me Prassa Bite-sized crispy croquettes, often known as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These leek fritters deliver a delicious combination of savory ground beef with the delicate, mildly sweet flavour of leeks, rendering them truly irresistible. Produces 12 4 large leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon wedges, to serve Clean the fresh leeks well and cut away the roots and the majority of the green stalk. Slice in half lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until softened. Drain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and flavor generously with seasoning. Stir well using your hands then mold a few scoops into a ball, shaping a little. Place on a platter 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 sizzling, cook the patties in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the cooked patties to a plate covered with kitchen paper and allow to drain. Present with lemon slices. Keftes de Espinacha These delightful cheesy spinach fritters are a true treat. The crunchy outside gives way to a soft interior. The leafy spinach imparts a bright, somewhat green taste, while the cheese gives a savory, savory creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer. Makes 16–18 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, minced 100g hard cheese, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), with more if necessary 3 fresh eggs Oil for frying (or vegetable oil) Lemon slices, to garnish If using leafy greens, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then squeeze out any excess liquid and put aside. For defrosted spinach, carefully remove unwanted moisture. Preheat the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Remove from the stove. Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the dough seems too soft, add some more breadcrumbs. By hand, shape the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and set them on a plate topped with parchment paper. Cover and refrigerate for at least 1 hour. In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden everywhere, then put on kitchen roll. Serve with lemon wedges. Lentil Croquettes Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy appetizer or main course. Yields 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to preference Greek yoghurt and lemon slices, to accompany Put the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until nearly done, pouring additional water to keep the pulses covered if required. Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container. Heat 50% of the