🔗 Share this article Savor These Delectable Triple Mediterranean Keftedes Creations Leek Patties Bite-sized pan-fried patties, typically referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful fusion of savory beef with the subtle, mildly sweet flavour of tender leeks, making them truly crave-worthy. Produces 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for cooking Lemon slices, to accompany Clean the leeks properly and trim off the base and the bulk of the green tops. Slice in half along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then heat over a medium flame for about 20 mins or until softened. Strain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season well with seasoning. Combine thoroughly using your hands then form a few spoonfuls into a patty, flattening a bit. Set on a plate and continue for the rest of the ingredients. Preheat oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray topped with paper towel and let to drain. Offer with lemon slices. Spinach Croquettes These delightful cheesy spinach fritters are a real treat. The crispy crust reveals a soft center. The leafy spinach brings a bright, somewhat green flavor, while the grated cheese offers a savory, umami smoothness. It's possible to replace the cheese with steamed, pureed potatoes if you like. Yields 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the fridge) 3 tbsp olive oil 1 large onion, finely diced 2 garlic cloves, crushed 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), with more if necessary 3 eggs Oil for frying (or vegetable oil) Lemon wedges, to accompany For raw spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve. If using thawed frozen spinach, completely remove extra water. Heat the cooking oil in a frying pan over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Remove from the heat. Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too wet, add some extra crumbs. With your fingers, mold the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes. In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper. Present with fresh lemon. Kroketes Fakes Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious snack or meal. Makes 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml olive oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to taste Creamy yogurt and lemon wedges, to accompany Add the dry lentils in a pan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including additional water to keep the legumes immersed if necessary. Add the burghul and continue cooking until softened. Drain the mixture thoroughly and set aside in a container. Heat half of the