🔗 Share this article Enjoy These Delectable 3 Mediterranean Keftedes Recipes Leek Patties Bite-sized crispy croquettes, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These leek patties present a flavorful fusion of rich ground beef with the delicate, sweetly mild essence of leeks, rendering them absolutely crave-worthy. Makes 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp paprika Olive oil, for cooking Lemon wedges, to garnish Wash the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter slices. Place in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until tender. Remove the water from the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine completely using your palms then shape a few scoops into a patty, pressing a slightly. Put on a platter and repeat for the balance of the preparation. Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in small groups until crispy on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and allow to drain. Present with lemon slices. Spinach Croquettes These delightful cheesy spinach croquettes are a true delight. The golden exterior reveals a soft center. The spinach brings a fresh, slightly natural taste, while the dairy provides a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, mashed spuds if you prefer. Produces 16–18 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler) 3 tbsp extra virgin oil 1 onion, finely diced 2 cloves of garlic, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (1¼ cups), additional if needed 3 large eggs Olive oil for pan-frying (or alternatively sunflower oil) Lemon slices, to accompany When using fresh spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any extra water and reserve. When working with defrosted spinach, completely press out excess liquid. Warm the oil in a skillet over a medium flame and fry the chopped onion and garlic until tender, about four minutes. Turn off the flame. Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Mix thoroughly until blended. If the mixture appears too wet, mix in some extra breadcrumbs. By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray topped with wax paper. Wrap and cool for at least 1 hour. In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on absorbent paper. Present with lemon slices. Lentil Patties Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome snack or meal. Makes 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Pepper and salt, to preference Greek yoghurt and fresh lemon, to garnish Place the dry lentils in a pot and fill with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the legumes immersed if needed. Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture well and put aside in a bowl. Heat half of the