🔗 Share this article Delight in These 3 Mediterranean Keftedes Creations Leek Patties Small crispy patties, typically called keftedes, represent a treasured speciality in Jewish cooking. These leek croquettes offer a flavorful blend of rich beef with the gentle, mildly sweet flavour of tender leeks, making them truly crave-worthy. Produces 12 4 leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Oil, for frying Fresh lemon wedges, to accompany Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the green stalk. Cut in half lengthways then into 1.5cm pieces. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened. Drain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and flavor well with salt and pepper. Stir completely using your hands then mold a couple of tablespoonfuls into a patty, pressing a bit. Put on a platter and continue for the balance of the mixture. Warm oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the finished patties to a plate covered with paper towel and allow to drain. Present with fresh lemon. Spinach Patties These spinach and cheese croquettes are a real treat. The crunchy crust gives way to a smooth interior. The spinach brings a vibrant, somewhat natural taste, while the grated cheese offers a deep, umami richness. Feel free to swap the cheese with boiled, mashed potato if you prefer. Yields 16–18 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), plus extra if required 3 eggs Oil for frying (or alternatively neutral oil) Lemon wedges, to garnish If using fresh spinach, clean it well, discarding any stalks, and cut into it into large chunks. Place in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and put aside. If using previously frozen spinach, carefully press out extra water. Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove. Put the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until incorporated. If the dough seems too loose, incorporate some additional breading. By hand, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an egg, and place them on a baking sheet covered with baking paper. Seal and chill for at least one hour. In a wide pan over medium heat, preheat cooking oil to a depth of about half an inch. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on absorbent paper. Offer with fresh lemon. Lentil Croquettes Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or meal. Produces 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp parsley, diced 1 large egg Seasoning, to preference Greek yoghurt and lemon slices, to garnish Add the brown lentils in a pan and submerge with ample water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to ensure the lentils covered if needed. Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul completely and set aside in a mixing bowl. Preheat a portion of the