🔗 Share this article Savor These 3 Mediterranean Keftedes Recipes Keftedes me Prassa Petite pan-fried patties, commonly known as keftedes, stand as a cherished signature dish in Sephardic cooking. These wonderful leek croquettes deliver a delicious combination of hearty minced beef with the subtle, slightly sweet essence of leeks, making them truly addictive. Produces 12 4 large leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for frying Fresh lemon wedges, to serve Wash the green leeks properly and trim off the base and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 mins or until softened. Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with seasoning. Mix thoroughly using your fingers then shape a couple of spoonfuls into a patty, shaping a slightly. Place on a platter and proceed for the remaining of the preparation. Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the finished patties to a tray lined with paper towel and allow to cool. Offer with lemon wedges. Spinach Croquettes These cheesy spinach croquettes are a true delight. The crunchy outside reveals a smooth center. The fresh spinach adds a vibrant, moderately earthy flavor, while the grated cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, pureed potato if you wish. Makes 16–18 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic cloves, crushed 100g hard cheese, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (about 1.25 cups), with more if required 3 large eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon slices, to garnish If using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a big pot with a bit of liquid over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve. For defrosted spinach, completely remove excess liquid. Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about four minutes. Take off the stove. Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine completely until incorporated. If the mixture appears too loose, mix in some extra breading. With your fingers, shape the dough into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a plate lined with parchment paper. Wrap and refrigerate for at least one hour. In a wide pan over medium heat, warm oil to a depth of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel. Offer with lemon slices. Kroketes Fakes Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy appetizer or main course. Yields 12 45g dried brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp parsley, diced 1 fresh egg Salt and pepper, to taste Yogurt and lemon wedges, to serve Put the brown lentils in a pot and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes covered if needed. Stir in the burghul and continue cooking until tender. Strain the ingredients well and set aside in a bowl. Heat a portion of the