🔗 Share this article Delight in These Delectable 3 Mediterranean Keftedes Dishes Leek Patties Bite-sized pan-fried fritters, commonly referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet flavour of fresh leeks, making them utterly irresistible. Yields 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for pan-frying Lemon slices, to serve Clean the green leeks carefully and remove the base and the bulk of the green stalk. Chop lengthwise longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then heat over a medium flame for about twenty minutes or until softened. Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and paprika and spice well with seasoning. Mix well using your palms then shape a few spoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the remaining of the preparation. Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Remove the cooked patties to a dish covered with kitchen paper and allow to drain. Offer with lemon slices. Spinach Croquettes These cheesy spinach patties are a genuine treat. The crunchy exterior reveals a soft center. The leafy spinach brings a vibrant, somewhat earthy taste, while the cheese gives a rich, flavorful richness. Feel free to swap the cheese with boiled, mashed potato if you prefer. Yields 16–18 1kg spinach leaves (or about 500g iced spinach, softened overnight in the cooler) 3 tbsp extra virgin oil 1 onion, minced 2 garlic pieces, minced 100g salty cheese, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), with more if necessary 3 eggs Olive oil for frying (or sunflower oil) Fresh lemon, to serve For raw spinach, rinse it carefully, removing any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then press out any excess liquid and put aside. For defrosted spinach, completely press out unwanted moisture. Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until softened, about a few minutes. Remove from the heat. Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir well until combined. If the mixture seems too loose, add some extra breadcrumbs. By hand, mold the dough into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour. In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper. Offer with lemon wedges. Kroketes Fakes Featuring a golden crust and moist center, these patties are not only flavorful but also a extremely wholesome bite or main course. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (½ cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, diced 1 fresh egg Pepper and salt, to preference Greek yoghurt and lemon wedges, to serve Add the lentils in a saucepan and submerge with ample fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the pulses immersed if needed. Mix in the burghul and keep cooking until softened. Strain the mixture completely and put aside in a container. Preheat half of the