🔗 Share this article Enjoy These 3 Mediterranean Croquette Recipes Keftedes me Prassa Bite-sized pan-fried patties, often called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These leek fritters present a delicious fusion of hearty beef with the gentle, mildly sweet flavour of fresh leeks, rendering them truly irresistible. Makes 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to garnish Clean the fresh leeks properly and remove the roots and the bulk of the green stalk. Slice in half longways then into 1.5cm slices. Place in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until cooked through. Drain the softened leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your hands then mold a several scoops into a ball, pressing a bit. Put on a tray and repeat for the rest of the mixture. Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, cook the patties in batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and permit to rest. Present with lemon slices. Spinach Croquettes These amazing spinach and cheese fritters are a true treat. The golden crust opens up to a creamy center. The spinach imparts a bright, moderately earthy flavor, while the dairy offers a savory, umami smoothness. You can substitute the cheesy element with cooked, mashed spuds if you wish. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic pieces, minced 100g salty cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (about 1.25 cups), additional if necessary 3 large eggs Oil for deep-frying (or use neutral oil) Lemon wedges, to garnish For leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a little hot water over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any extra water and put aside. If using thawed frozen spinach, completely remove extra water. Warm the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until softened, about four minutes. Take off the flame. Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the dough seems too loose, mix in some additional breading. By hand, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a tray topped with parchment paper. Cover and chill for at least 1 hour. In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Fry the patties a small batch for two to three minutes each side, turning so they are golden all over, then transfer on kitchen roll. Present with lemon wedges. Lentil Patties Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or dish. Produces 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to liking Creamy yogurt and lemon wedges, to accompany Place the lentils in a pan and fill with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, including more water to keep the pulses covered if required. Add the burghul and continue cooking until softened. Strain the mixture completely and put aside in a bowl. Warm 50% of the