🔗 Share this article Savor These Delectable Three Mediterranean Croquette Dishes Keftedes me Prassa Bite-sized crispy croquettes, commonly known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek fritters deliver a flavorful fusion of savory ground beef with the delicate, slightly sweet essence of leeks, and they are truly crave-worthy. Makes 12 4 leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp paprika Olive oil, for pan-frying Fresh lemon wedges, to garnish Wash the green leeks properly and trim off the base and most of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Place in a deep frying pan and submerge with water, then cook over a medium heat for about 20 mins or until tender. Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine completely using your fingers then shape a several scoops into a ball, flattening a little. Place on a platter and proceed for the balance of the preparation. Heat oil in a pan to a amount of about 2cm over a medium heat. When the oil is hot, fry the croquettes in small groups until golden brown on each side. (Do not fill the pan as this drops the temperature of the oil.) Transfer the cooked fritters to a dish lined with paper towel and let to cool. Present with fresh lemon. Keftes de Espinacha These delightful spinach and cheese fritters are a genuine pleasure. The golden crust gives way to a soft interior. The spinach brings a vibrant, moderately green note, while the dairy gives a savory, umami richness. You can substitute the dairy cheese with steamed, crushed potato if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, crushed 100g salty cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), with more if required 3 large eggs Cooking oil for frying (or alternatively sunflower oil) Lemon wedges, to serve For raw spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside. If using defrosted spinach, completely press out excess liquid. Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame. Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until blended. If the preparation seems too wet, mix in some more breading. By hand, form the dough into oval croquettes a bit bigger than a walnut but smaller than an egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least one hour. In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Fry the patties a small batch for a couple of minutes per side, flipping so they are golden completely, then transfer on kitchen roll. Serve with lemon slices. Lentil Croquettes Featuring a golden crust and moist center, these croquettes are not only delicious but also a extremely nutritious snack or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml oil (half a cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp fresh parsley, minced 1 large egg Salt and pepper, to liking Greek yoghurt and lemon slices, to serve Add the brown lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to maintain the legumes covered if necessary. Stir in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and set aside in a mixing bowl. Preheat 50% of the