🔗 Share this article Enjoy These Tasty Triple Mediterranean Keftedes Creations Leek Croquettes Small fried croquettes, typically referred to as keftedes, are a cherished delicacy in Sephardic cooking. These particular leek fritters offer a delicious blend of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, and they are absolutely addictive. Yields 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon wedges, to serve Wash the green leeks properly and remove the base and the majority of the dark green parts. Cut into halves lengthways then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then cook over a moderate heat for about twenty minutes or until tender. Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and flavor well with seasoning. Combine thoroughly using your hands then mold a couple of scoops into a croquette, flattening a bit. Put on a tray and repeat for the remaining of the preparation. Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the ready fritters to a tray topped with paper towel and allow to drain. Present with lemon slices. Keftes de Espinacha These spinach and cheese patties are a true pleasure. The crunchy exterior opens up to a creamy filling. The fresh spinach adds a fresh, somewhat natural flavor, while the dairy offers a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed spuds if you wish. Yields 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic cloves, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), additional if needed 3 large eggs Olive oil for frying (or use sunflower oil) Fresh lemon, to garnish If using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and reserve. For defrosted spinach, carefully squeeze out extra water. Preheat the oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about four minutes. Take off the heat. Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Stir completely until incorporated. If the preparation seems too wet, incorporate some more breading. With your fingers, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a plate covered with baking paper. Wrap and chill for at least 60 minutes. In a large frying pan over medium flame, heat olive oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes per side, flipping so they are golden everywhere, then place on paper towel. Present with lemon wedges. Kroketes Fakes Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome bite or main course. Makes 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to liking Creamy yogurt and lemon slices, to garnish Place the brown lentils in a pan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring additional water to maintain the pulses immersed if required. Add the cracked wheat and keep cooking until softened. Drain the mixture completely and put aside in a container. Heat half of the