🔗 Share this article Delight in These 3 Mediterranean Keftedes Creations Leek Croquettes Petite crispy croquettes, typically referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These wonderful leek patties offer a delicious fusion of savory minced beef with the delicate, mildly sweet essence of tender leeks, making them absolutely addictive. Produces 12 4 leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp fresh dill, minced 1 tbsp parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon slices, to serve Thoroughly wash the green leeks properly and cut away the root ends and the majority of the green tops. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Drain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Stir well using your fingers then mold a several scoops into a croquette, shaping a bit. Set on a platter and repeat for the balance of the mixture. Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the finished croquettes to a tray covered with paper towel and allow to cool. Serve with lemon wedges. Spinach Croquettes These delightful spinach with cheese patties are a real pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach imparts a bright, moderately earthy note, while the cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, pureed spuds if you like. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), with more if necessary 3 large eggs Olive oil for deep-frying (or use neutral oil) Fresh lemon, to garnish If using fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then press out any extra water and reserve. For defrosted spinach, thoroughly remove excess liquid. Heat the oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Turn off the stove. Put the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the preparation looks too wet, incorporate some extra breading. Using your hands, form the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour. In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the patties a small batch for 2–3 minutes each side, flipping so they are crispy completely, then put on kitchen roll. Offer with fresh lemon. Kroketes Fakes With their golden crust and moist center, these patties are not only delicious but also a extremely healthy appetizer or dish. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp fresh parsley, minced 1 large egg Seasoning, to liking Greek yoghurt and fresh lemon, to serve Put the brown lentils in a pot and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes covered if needed. Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a mixing bowl. Heat half of the