🔗 Share this article Delight in These Tasty 3 Mediterranean Keftedes Dishes Keftedes me Prassa Petite pan-fried fritters, commonly called keftedes, represent a treasured delicacy in Jewish culinary traditions. These leek fritters offer a tasty fusion of rich beef with the gentle, mildly sweet essence of tender leeks, rendering them truly crave-worthy. Yields 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Lemon slices, to serve Wash the fresh leeks properly and trim off the base and most of the dark green parts. Slice in half along the length then into half-inch rounds. Transfer in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 mins or until tender. Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and season generously with pepper and salt. Combine thoroughly using your palms then mold a couple of tablespoonfuls into a ball, flattening a slightly. Set on a platter and continue for the rest of the mixture. Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a plate covered with absorbent paper and allow to cool. Offer with fresh lemon. Spinach Croquettes These delightful cheesy spinach patties are a real delight. The crispy exterior gives way to a smooth center. The fresh spinach imparts a bright, slightly earthy taste, while the grated cheese provides a savory, savory smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you wish. Produces 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge) 3 tbsp olive oil 1 yellow onion, minced 2 garlic pieces, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), additional if necessary 3 fresh eggs Oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to garnish For raw spinach, wash it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a little hot water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any extra water and reserve. If using thawed frozen spinach, carefully squeeze out excess liquid. Preheat the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Turn off the flame. Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough looks too wet, mix in some more crumbs. By hand, mold the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a tray covered with baking paper. Seal and cool for at least 1 hour. In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Cook the croquettes a small batch for two to three minutes each side, turning so they are golden all over, then place on paper towel. Serve with lemon wedges. Lentil Patties Boasting a crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious bite or main course. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp fresh parsley, minced 1 egg Pepper and salt, to preference Yogurt and lemon wedges, to accompany Add the dry lentils in a saucepan and fill with enough water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils immersed if needed. Mix in the burghul and keep cooking until softened. Strain the ingredients thoroughly and put aside in a bowl. Heat half of the