🔗 Share this article Savor These Tasty Triple Mediterranean Keftedes Recipes Leek Croquettes Bite-sized crispy fritters, typically called keftedes, are a treasured speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful blend of rich beef with the gentle, sweetly mild taste of leeks, and they are utterly irresistible. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp parsley, minced ½ tsp paprika Olive oil, for pan-frying Lemon wedges, to accompany Thoroughly wash the green leeks properly and trim off the root ends and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about twenty minutes or until cooked through. Drain the leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor generously with salt and pepper. Mix thoroughly using your palms then form a couple of spoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the rest of the preparation. Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the cooked fritters to a dish covered with absorbent paper and let to rest. Serve with lemon slices. Spinach Croquettes These amazing spinach and cheese fritters are a real pleasure. The crispy crust gives way to a soft center. The fresh spinach brings a vibrant, somewhat natural flavor, while the grated cheese offers a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish. Produces 16–18 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic pieces, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (1¼ cups), additional if necessary 3 large eggs Oil for frying (or sunflower oil) Lemon wedges, to accompany If using raw spinach, wash it carefully, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and put aside. When working with previously frozen spinach, thoroughly remove unwanted moisture. Preheat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the stove. Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the dough seems too soft, mix in some additional crumbs. Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with wax paper. Cover and chill for at least 60 minutes. In a large frying pan over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes per side, flipping so they are golden brown all over, then place on kitchen roll. Offer with lemon slices. Kroketes Fakes Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely nutritious bite or main course. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml olive oil (half a cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 egg Seasoning, to preference Yogurt and lemon wedges, to accompany Add the lentils in a saucepan and fill with ample water. Simmer over a medium flame for about 20 mins or until partially softened, including extra liquid to ensure the pulses immersed if needed. Mix in the burghul and proceed cooking until fully cooked. Strain the mixture completely and reserve in a container. Warm half of the