🔗 Share this article Delight in These Three Mediterranean Keftedes Creations Leek Croquettes Bite-sized fried fritters, often called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious fusion of hearty ground beef with the delicate, sweetly mild taste of leeks, making them utterly irresistible. Yields 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Olive oil, for pan-frying Fresh lemon wedges, to serve Clean the fresh leeks well and trim off the roots and most of the green tops. Chop into halves longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until tender. Remove the water from the leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Stir completely using your palms then mold a several spoonfuls into a croquette, shaping a slightly. Put on a platter and continue for the rest of the mixture. Warm oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Transfer the cooked croquettes to a dish covered with paper towel and let to cool. Present with lemon wedges. Spinach Croquettes These cheesy spinach fritters are a real delight. The crispy outside opens up to a creamy center. The leafy spinach brings a vibrant, somewhat earthy taste, while the dairy gives a deep, umami creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you prefer. Makes 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge) 3 tbsp oil 1 yellow onion, minced 2 garlic pieces, minced 100g kefalotyri, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), with more if required 3 large eggs Olive oil for frying (or vegetable oil) Lemon wedges, to accompany For raw spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then press out any excess liquid and put aside. For previously frozen spinach, carefully remove extra water. Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Turn off the flame. Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until incorporated. If the preparation seems too soft, incorporate some more breading. With your fingers, mold the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a plate topped with baking paper. Seal and chill for at least 60 minutes. In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes each side, flipping so they are golden all over, then place on absorbent paper. Present with fresh lemon. Kroketes Fakes With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or main course. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 fresh egg Seasoning, to taste Greek yoghurt and fresh lemon, to garnish Put the lentils in a pan and submerge with ample cold water. Boil over a medium heat for about twenty minutes or until partially softened, including additional water to ensure the pulses covered if required. Add the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a container. Preheat a portion of the