🔗 Share this article Savor These Tasty 3 Mediterranean Keftedes Creations Keftedes me Prassa Bite-sized pan-fried patties, commonly called keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a tasty fusion of rich ground beef with the delicate, mildly sweet essence of tender leeks, and they are truly irresistible. Makes 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to accompany Thoroughly wash the fresh leeks carefully and remove the roots and most of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until tender. Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your hands then mold a few scoops into a patty, flattening a bit. Set on a plate and proceed for the rest of the preparation. Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is ready, fry the patties in batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray covered with absorbent paper and allow to rest. Present with lemon wedges. Spinach Patties These delightful spinach with cheese patties are a true delight. The crispy outside opens up to a creamy filling. The leafy spinach brings a fresh, slightly natural note, while the cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer. Produces 16–18 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the fridge) 3 tbsp olive oil 1 large onion, finely diced 2 garlic cloves, finely chopped 100g hard cheese, grated 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if necessary 3 large eggs Olive oil for pan-frying (or alternatively sunflower oil) Lemon wedges, to accompany If using leafy greens, wash it well, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve. If using defrosted spinach, thoroughly remove excess liquid. Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and minced garlic until tender, about 4 minutes. Remove from the stove. Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the mixture seems too soft, add some more breadcrumbs. With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an egg, and put them on a plate covered with wax paper. Cover and refrigerate for at least one hour. In a large frying pan over medium heat, heat oil to a level of about half an inch. Fry the patties a small batch for 2–3 minutes on both sides, rotating so they are golden everywhere, then put on absorbent paper. Offer with fresh lemon. Lentil Croquettes Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a highly nutritious bite or main course. Yields 12 45g dry lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml olive oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp parsley, chopped 1 fresh egg Seasoning, to preference Creamy yogurt and lemon wedges, to garnish Put the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils immersed if necessary. Add the cracked wheat and keep cooking until tender. Strain the mixture completely and put aside in a container. Preheat half of the