🔗 Share this article Enjoy These Triple Mediterranean Keftedes Dishes Keftedes me Prassa Petite pan-fried fritters, typically referred to as keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek croquettes deliver a delicious combination of hearty beef with the subtle, sweetly mild essence of leeks, making them utterly addictive. Yields 12 4 large leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Oil, for frying Lemon wedges, to accompany Thoroughly wash the green leeks well and remove the root ends and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 mins or until cooked through. Remove the water from the leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with salt and pepper. Combine thoroughly using your palms then mold a couple of spoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the remaining of the ingredients. Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the finished fritters to a plate covered with kitchen paper and let to drain. Offer with lemon slices. Keftes de Espinacha These delightful spinach with cheese croquettes are a true pleasure. The crunchy outside gives way to a creamy filling. The leafy spinach imparts a bright, somewhat natural taste, while the cheese offers a deep, umami richness. You can substitute the cheesy element with boiled, pureed potato if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), with more if necessary 3 large eggs Olive oil for deep-frying (or use sunflower oil) Lemon slices, to serve If using leafy greens, rinse it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve. If using previously frozen spinach, carefully press out excess liquid. Preheat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the heat. Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the mixture seems too wet, incorporate some extra breadcrumbs. By hand, mold the preparation into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray lined with baking paper. Seal and cool for at least 60 minutes. In a big skillet over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes per side, flipping so they are golden brown everywhere, then put on paper towel. Offer with lemon wedges. Lentil Croquettes Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or dish. Yields 12 45g brown lentils (¼ cup) 90g burghul (half a cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to taste Creamy yogurt and lemon wedges, to serve Add the dry lentils in a pan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, pouring additional water to ensure the pulses covered if needed. Stir in the bulgur wheat and proceed cooking until softened. Drain the mixture well and reserve in a mixing bowl. Heat 50% of the