🔗 Share this article Savor These 3 Mediterranean Keftedes Dishes Leek Croquettes Small crispy croquettes, commonly known as keftedes, represent a cherished speciality in Jewish cuisine. These leek patties present a delicious combination of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly crave-worthy. Makes 12 4 fresh leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Oil, for pan-frying Lemon slices, to accompany Thoroughly wash the leeks properly and trim off the root ends and most of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Put in a large skillet and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through. Strain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice well with salt and pepper. Combine completely using your hands then form a few spoonfuls into a patty, shaping a bit. Put on a tray and continue for the remaining of the preparation. Heat olive oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the patties in batches until crispy on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished patties to a dish covered with kitchen paper and allow to drain. Present with lemon slices. Spinach Croquettes These amazing cheesy spinach patties are a real delight. The golden exterior gives way to a creamy center. The spinach adds a vibrant, slightly earthy flavor, while the dairy provides a deep, umami creaminess. It's possible to replace the cheesy element with steamed, pureed spuds if you like. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic cloves, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), additional if necessary 3 eggs Cooking oil for pan-frying (or alternatively sunflower oil) Fresh lemon, to garnish When using leafy greens, clean it carefully, removing any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside. For defrosted spinach, completely remove extra water. Preheat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Remove from the flame. Put the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, incorporate some extra breadcrumbs. Using your hands, shape the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a plate lined with baking paper. Seal and refrigerate for at least one hour. In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes per side, flipping so they are golden brown everywhere, then place on paper towel. Offer with lemon wedges. Kroketes Fakes Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or main course. Makes 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to liking Yogurt and fresh lemon, to accompany Place the lentils in a pot and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils immersed if needed. Mix in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container. Warm 50% of the