🔗 Share this article Enjoy These 3 Mediterranean Croquette Recipes Keftedes me Prassa Bite-sized fried fritters, typically known as keftedes, represent a cherished speciality in Sephardic cooking. These particular leek fritters offer a flavorful fusion of savory ground beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive. Makes 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Olive oil, for frying Lemon wedges, to accompany Clean the fresh leeks properly and cut away the root ends and most of the dark green parts. Cut into halves along the length then into half-inch pieces. Put in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Strain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and season liberally with pepper and salt. Mix completely using your fingers then mold a couple of spoonfuls into a patty, pressing a bit. Set on a tray and proceed for the remaining of the mixture. Heat cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is ready, cook the patties in small groups until crispy on all sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a dish topped with kitchen paper and let to cool. Serve with fresh lemon. Spinach Patties These amazing spinach with cheese fritters are a real treat. The crispy outside opens up to a creamy center. The leafy spinach adds a fresh, slightly earthy taste, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the cheese with boiled, pureed potato if you prefer. Yields 16–18 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler) 3 tbsp oil 1 yellow onion, minced 2 garlic cloves, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed 3 eggs Oil for frying (or neutral oil) Fresh lemon, to serve If using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a little water over a moderate heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and reserve. If using thawed frozen spinach, completely squeeze out excess liquid. Preheat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until softened, about four minutes. Remove from the heat. Combine the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until combined. If the mixture appears too wet, add some extra crumbs. By hand, shape the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and put them on a plate lined with baking paper. Wrap and cool for at least 1 hour. In a wide pan over moderate heat, preheat oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes per side, rotating so they are golden brown completely, then transfer on kitchen roll. Serve with fresh lemon. Kroketes Fakes With their golden crust and moist center, these patties are not only flavorful but also a extremely wholesome snack or meal. Produces 12 45g dry lentils (¼ cup) 90g burghul (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp parsley, diced 1 egg Pepper and salt, to liking Creamy yogurt and lemon slices, to garnish Place the dry lentils in a saucepan and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the pulses submerged if necessary. Add the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl. Heat a portion of the