🔗 Share this article Delight in These Delectable Triple Mediterranean Keftedes Creations Keftedes me Prassa Bite-sized pan-fried fritters, commonly called keftedes, stand as a cherished speciality in Jewish cooking. These leek croquettes deliver a delicious fusion of hearty beef with the delicate, sweetly mild taste of fresh leeks, making them absolutely crave-worthy. Produces 12 4 leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to accompany Thoroughly wash the green leeks well and trim off the roots and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until softened. Remove the water from the leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season well with seasoning. Combine completely using your palms then shape a few scoops into a croquette, shaping a slightly. Put on a platter and continue for the balance of the preparation. Preheat oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in small groups until golden on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Transfer the finished patties to a dish topped with kitchen paper and permit to rest. Serve with fresh lemon. Spinach Patties These spinach and cheese croquettes are a genuine treat. The golden outside gives way to a smooth filling. The spinach imparts a vibrant, somewhat natural taste, while the cheese offers a deep, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed potato if you wish. Produces 16–18 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 cloves of garlic, minced 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), additional if necessary 3 large eggs Olive oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to garnish If using raw spinach, clean it well, discarding any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and set aside. For defrosted spinach, completely squeeze out extra water. Warm the oil in a skillet over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Take off the stove. Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until combined. If the preparation appears too wet, add some additional breadcrumbs. Using your hands, mold the dough into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a tray topped with wax paper. Cover and chill for at least 60 minutes. In a big skillet over medium flame, warm cooking oil to a level of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then transfer on paper towel. Serve with fresh lemon. Lentil Patties With their crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or meal. Yields 12 45g dry lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 onion, minced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, minced 1 fresh egg Salt and pepper, to preference Greek yoghurt and fresh lemon, to garnish Put the dry lentils in a pan and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, adding additional water to ensure the pulses submerged if necessary. Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container. Heat half of the