🔗 Share this article Delight in These Tasty Triple Mediterranean Fried Patty Dishes Keftedes me Prassa Petite crispy croquettes, commonly referred to as keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek patties present a tasty fusion of hearty beef with the delicate, sweetly mild essence of leeks, making them absolutely crave-worthy. Yields 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp parsley, diced ½ tsp mild paprika Oil, for frying Lemon wedges, to garnish Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Place in a deep pan and submerge with water, then cook over a moderate heat for about 20 mins or until cooked through. Drain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine completely using your palms then mold a several spoonfuls into a patty, flattening a slightly. Put on a platter and continue for the rest of the mixture. Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, fry the patties in small groups until golden on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the cooked fritters to a plate lined with paper towel and let to cool. Serve with fresh lemon. Spinach Patties These cheesy spinach croquettes are a genuine delight. The crispy crust opens up to a soft interior. The spinach adds a fresh, somewhat earthy flavor, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed potato if you prefer. Produces 16–18 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the fridge) 3 tbsp olive oil 1 onion, minced 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), plus extra if necessary 3 eggs Cooking oil for pan-frying (or use vegetable oil) Fresh lemon, to garnish If using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any extra water and set aside. For previously frozen spinach, completely press out unwanted moisture. Heat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Remove from the heat. Place the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the preparation looks too soft, incorporate some extra breadcrumbs. Using your hands, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes. In a big skillet over medium flame, preheat oil to a depth of about half an inch. Cook the patties a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on kitchen roll. Serve with fresh lemon. Kroketes Fakes With their golden crust and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course. Produces 12 45g dried brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml olive oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to taste Creamy yogurt and lemon wedges, to serve Put the dry lentils in a pan and cover with plenty of water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the lentils immersed if necessary. Add the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and reserve in a container. Warm a portion of the