🔗 Share this article Savor These Delectable Triple Mediterranean Croquette Creations Keftedes me Prassa Bite-sized fried patties, often called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek croquettes offer a delicious fusion of rich ground beef with the gentle, sweetly mild essence of tender leeks, rendering them truly addictive. Produces 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to serve Clean the green leeks carefully and cut away the base and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through. Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a patty, shaping a little. Set on a tray and repeat for the remaining of the preparation. Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and allow to rest. Serve with fresh lemon. Spinach Croquettes These delightful cheesy spinach croquettes are a genuine delight. The golden exterior opens up to a soft filling. The fresh spinach adds a bright, somewhat earthy note, while the grated cheese provides a deep, savory richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like. Produces 16–18 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, crushed 100g hard cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (1¼ cups), additional if needed 3 eggs Cooking oil for pan-frying (or use neutral oil) Fresh lemon, to accompany When using leafy greens, rinse it carefully, discarding any stalks, and roughly chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and put aside. For defrosted spinach, thoroughly squeeze out unwanted moisture. Warm the oil in a skillet over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Take off the heat. Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the preparation seems too wet, incorporate some more breadcrumbs. Using your hands, mold the dough into elongated patties slightly larger than a walnut but smaller than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least one hour. In a big skillet over medium flame, heat oil to a level of about 1 centimeter. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are crispy all over, then put on kitchen roll. Present with lemon wedges. Kroketes Fakes Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a extremely healthy appetizer or dish. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp parsley, minced 1 egg Pepper and salt, to liking Yogurt and lemon wedges, to garnish Place the brown lentils in a saucepan and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to ensure the legumes covered if required. Mix in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul well and put aside in a bowl. Warm 50% of the