🔗 Share this article Savor These Three Mediterranean Keftedes Recipes Leek Croquettes Small crispy croquettes, often called keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek fritters offer a flavorful blend of rich ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them truly irresistible. Produces 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, minced ½ tsp paprika Oil, for pan-frying Lemon wedges, to serve Clean the leeks properly and remove the base and most of the green tops. Chop lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and fill with cold water, then heat over a medium flame for about 20 mins or until softened. Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with seasoning. Stir well using your hands then shape a couple of spoonfuls into a patty, shaping a slightly. Place on a tray and proceed for the remaining of the ingredients. Heat oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the cooked croquettes to a plate lined with absorbent paper and permit to drain. Offer with fresh lemon. Spinach Patties These spinach with cheese croquettes are a real pleasure. The crispy exterior opens up to a smooth center. The fresh spinach adds a bright, somewhat green note, while the dairy offers a deep, savory richness. It's possible to replace the cheesy element with steamed, pureed spuds if you wish. Makes 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator) 3 tbsp oil 1 large onion, minced 2 cloves of garlic, minced 100g salty cheese, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), additional if required 3 large eggs Olive oil for frying (or alternatively sunflower oil) Lemon slices, to serve When using leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and set aside. When working with defrosted spinach, completely squeeze out unwanted moisture. Heat the oil in a pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Take off the stove. Put the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Mix completely until blended. If the preparation appears too loose, incorporate some extra breading. Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but smaller than an large egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes. In a wide pan over medium heat, preheat olive oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden all over, then transfer on absorbent paper. Present with lemon slices. Kroketes Fakes Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Salt and pepper, to preference Yogurt and lemon wedges, to garnish Add the lentils in a pan and fill with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the legumes submerged if necessary. Mix in the bulgur wheat and continue cooking until fully cooked. Strain the mixture well and set aside in a bowl. Warm 50% of the