🔗 Share this article Enjoy These 3 Mediterranean Keftedes Dishes Leek Croquettes Small pan-fried fritters, often referred to as keftedes, are a beloved speciality in Jewish cuisine. These wonderful leek patties deliver a flavorful fusion of rich minced beef with the gentle, slightly sweet flavour of leeks, and they are truly crave-worthy. Makes 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Olive oil, for pan-frying Lemon slices, to garnish Thoroughly wash the green leeks well and remove the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until softened. Strain the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine well using your hands then form a few scoops into a ball, flattening a slightly. Place on a plate and continue for the balance of the mixture. Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the ready patties to a dish topped with absorbent paper and permit to cool. Serve with lemon slices. Keftes de Espinacha These amazing cheesy spinach patties are a real treat. The golden crust opens up to a smooth filling. The fresh spinach imparts a vibrant, slightly natural flavor, while the cheese offers a rich, flavorful richness. You can substitute the cheese with steamed, mashed spuds if you prefer. Produces 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler) 3 tbsp oil 1 onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), plus extra if necessary 3 eggs Cooking oil for deep-frying (or alternatively sunflower oil) Lemon slices, to accompany For leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a deep pan with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and put aside. If using thawed frozen spinach, thoroughly press out unwanted moisture. Heat the cooking oil in a pan over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Take off the stove. Put the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the preparation appears too wet, add some more breading. With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 1 hour. In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes per side, rotating so they are crispy everywhere, then put on absorbent paper. Serve with lemon wedges. Lentil Patties Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious bite or dish. Makes 12 45g brown lentils (0.25 cup) 90g burghul (½ cup) 125ml olive oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, chopped 1 egg Pepper and salt, to taste Yogurt and lemon wedges, to accompany Put the brown lentils in a saucepan and cover with ample water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the lentils submerged if required. Add the cracked wheat and continue cooking until softened. Remove the water from the mixture completely and set aside in a bowl. Heat 50% of the