🔗 Share this article Savor These Delectable Triple Mediterranean Fried Patty Recipes Keftedes me Prassa Petite crispy croquettes, typically known as keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious blend of rich ground beef with the delicate, mildly sweet essence of leeks, rendering them absolutely irresistible. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, minced ½ tsp paprika Olive oil, for cooking Lemon wedges, to garnish Wash the green leeks properly and trim off the roots and the bulk of the green stalk. Cut into halves lengthways then into half-inch rounds. Put in a deep pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender. Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor generously with seasoning. Stir thoroughly using your fingers then form a few tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the mixture. Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, fry the patties in small batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a tray covered with paper towel and allow to cool. Present with lemon wedges. Spinach Croquettes These spinach with cheese croquettes are a real delight. The crunchy crust gives way to a smooth center. The leafy spinach brings a fresh, somewhat earthy note, while the dairy offers a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you prefer. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the fridge) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), additional if required 3 fresh eggs Olive oil for frying (or use neutral oil) Lemon wedges, to garnish For raw spinach, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside. When working with thawed frozen spinach, carefully remove excess liquid. Preheat the oil in a frying pan over a medium flame and cook the onion and garlic until tender, about a few minutes. Turn off the flame. Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Combine well until combined. If the mixture looks too wet, mix in some additional breadcrumbs. Using your hands, form the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes. In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then place on absorbent paper. Offer with lemon slices. Lentil Croquettes With their crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal. Produces 12 45g brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to liking Yogurt and lemon slices, to garnish Place the brown lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the pulses submerged if required. Add the burghul and keep cooking until tender. Remove the water from the ingredients completely and reserve in a bowl. Heat half of the