🔗 Share this article Savor These Tasty Triple Mediterranean Keftedes Dishes Leek Croquettes Small crispy croquettes, commonly referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek patties deliver a delicious combination of savory minced beef with the delicate, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon wedges, to garnish Clean the fresh leeks properly and remove the base and most of the dark green parts. Slice in half longways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until tender. Strain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and spice well with pepper and salt. Mix well using your hands then mold a several scoops into a ball, shaping a slightly. Put on a tray and proceed for the balance of the preparation. Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, brown the fritters in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the finished patties to a tray lined with paper towel and permit to rest. Serve with lemon slices. Spinach Patties These delightful spinach with cheese patties are a real delight. The crispy outside gives way to a soft center. The fresh spinach brings a fresh, slightly green note, while the grated cheese offers a savory, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer. Produces 16–18 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the cooler) 3 tbsp olive oil 1 onion, finely diced 2 cloves of garlic, minced 100g hard cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), plus extra if needed 3 fresh eggs Oil for frying (or use neutral oil) Lemon wedges, to accompany If using leafy greens, rinse it thoroughly, removing any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside. When working with previously frozen spinach, carefully squeeze out excess liquid. Warm the olive oil in a pan over a medium flame and fry the onion and garlic until softened, about four minutes. Remove from the stove. Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Mix well until combined. If the dough looks too wet, incorporate some more breadcrumbs. Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray lined with parchment paper. Wrap and cool for at least one hour. In a wide pan over moderate heat, heat olive oil to a amount of about half an inch. Cook the patties a few at a time for two to three minutes per side, turning so they are crispy all over, then place on kitchen roll. Present with lemon slices. Lentil Croquettes With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely healthy bite or dish. Yields 12 45g brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml olive oil (0.5 cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 egg Seasoning, to preference Greek yoghurt and fresh lemon, to garnish Place the lentils in a saucepan and cover with plenty of water. Boil over a medium heat for about 20 mins or until nearly done, pouring more water to ensure the lentils covered if necessary. Add the burghul and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a container. Warm 50% of the