🔗 Share this article Savor These Delectable Triple Mediterranean Keftedes Dishes Leek Patties Petite fried fritters, commonly referred to as keftedes, represent a beloved speciality in Jewish culinary traditions. These particular leek fritters offer a delicious blend of hearty ground beef with the subtle, slightly sweet taste of tender leeks, making them absolutely addictive. Yields 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, diced ½ tsp sweet paprika Oil, for frying Lemon wedges, to accompany Wash the green leeks properly and trim off the root ends and most of the dark green parts. Chop in half longways then into 1.5cm slices. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened. Strain the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice well with pepper and salt. Stir thoroughly using your fingers then shape a couple of spoonfuls into a patty, pressing a little. Put on a platter and repeat for the balance of the ingredients. Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the fritters in batches until golden brown on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the finished croquettes to a dish topped with paper towel and allow to cool. Present with lemon slices. Spinach Croquettes These amazing spinach with cheese patties are a real pleasure. The golden crust opens up to a soft interior. The fresh spinach adds a vibrant, somewhat natural taste, while the dairy offers a savory, umami smoothness. You can substitute the dairy cheese with cooked, crushed potatoes if you prefer. Yields 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, minced 100g salty cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (about 1.25 cups), with more if necessary 3 eggs Cooking oil for pan-frying (or alternatively sunflower oil) Lemon wedges, to serve For raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside. For previously frozen spinach, thoroughly remove excess liquid. Preheat the oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about four minutes. Take off the stove. Place the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the mixture appears too wet, add some more crumbs. With your fingers, mold the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least one hour. In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a handful for two to three minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper. Serve with lemon slices. Kroketes Fakes With their golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome appetizer or meal. Produces 12 45g brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Pepper and salt, to taste Yogurt and lemon wedges, to garnish Put the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses submerged if necessary. Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and reserve in a container. Warm 50% of the