🔗 Share this article Enjoy These 3 Mediterranean Keftedes Dishes Leek Patties Bite-sized crispy patties, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters offer a delicious blend of hearty beef with the delicate, sweetly mild flavour of leeks, rendering them utterly irresistible. Yields 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Oil, for cooking Lemon slices, to garnish Thoroughly wash the leeks carefully and remove the root ends and the bulk of the green stalk. Slice into halves longways then into half-inch slices. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through. Strain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor generously with seasoning. Mix well using your fingers then shape a few scoops into a ball, shaping a bit. Place on a tray and continue for the rest of the ingredients. Preheat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the cooked patties to a dish covered with absorbent paper and allow to cool. Serve with lemon wedges. Spinach Patties These amazing cheesy spinach fritters are a true treat. The golden outside opens up to a creamy center. The leafy spinach adds a fresh, slightly natural taste, while the dairy provides a savory, umami richness. Feel free to swap the cheesy element with steamed, pureed spuds if you like. Produces 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if needed 3 fresh eggs Cooking oil for pan-frying (or neutral oil) Lemon slices, to garnish When using fresh spinach, clean it well, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of hot water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and set aside. If using previously frozen spinach, carefully remove extra water. Preheat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Remove from the flame. Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a large bowl and season with seasoning. Stir completely until blended. If the mixture appears too soft, mix in some additional breading. Using your hands, form the dough into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a tray covered with baking paper. Wrap and chill for at least one hour. In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are crispy everywhere, then place on paper towel. Present with fresh lemon. Lentil Croquettes With their golden crust and moist center, these fritters are not only flavorful but also a highly healthy snack or main course. Produces 12 45g dry lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 large egg Salt and pepper, to preference Greek yoghurt and fresh lemon, to accompany Add the brown lentils in a pan and submerge with enough water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the legumes covered if needed. Add the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a container. Preheat half of the