🔗 Share this article Delight in These Delectable Three Mediterranean Fried Patty Creations Keftedes me Prassa Bite-sized fried croquettes, often referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These leek croquettes deliver a tasty blend of savory beef with the delicate, mildly sweet essence of leeks, and they are truly addictive. Produces 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Olive oil, for frying Lemon wedges, to accompany Clean the leeks well and remove the base and most of the green tops. Cut into halves along the length then into 1.5cm pieces. Put in a large skillet and fill with cold water, then cook over a medium flame for about twenty minutes or until tender. Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with salt and pepper. Combine completely using your hands then shape a several tablespoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the remaining of the preparation. Warm oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, fry the fritters in small groups until crispy on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished croquettes to a plate topped with paper towel and let to drain. Serve with lemon slices. Spinach Patties These delightful cheesy spinach croquettes are a genuine delight. The crispy crust opens up to a smooth center. The spinach adds a vibrant, moderately earthy taste, while the grated cheese offers a rich, umami richness. Feel free to swap the cheese with boiled, crushed spuds if you wish. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, minced 100g hard cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if required 3 eggs Oil for frying (or use neutral oil) Lemon wedges, to accompany When using fresh spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside. For defrosted spinach, completely press out unwanted moisture. Warm the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Take off the stove. Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine thoroughly until incorporated. If the mixture seems too loose, mix in some extra breading. With your fingers, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, turning so they are golden brown everywhere, then transfer on paper towel. Present with lemon slices. Lentil Patties With their crispy exterior and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or dish. Produces 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, chopped 1 egg Seasoning, to liking Yogurt and lemon wedges, to garnish Place the lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring more water to maintain the legumes submerged if required. Mix in the burghul and continue cooking until tender. Drain the mixture well and reserve in a bowl. Preheat half of the