🔗 Share this article Delight in These Tasty Triple Mediterranean Fried Patty Creations Keftedes me Prassa Small crispy fritters, commonly referred to as keftedes, are a treasured delicacy in Sephardic cooking. These particular leek croquettes offer a tasty blend of rich ground beef with the delicate, sweetly mild taste of leeks, rendering them utterly addictive. Yields 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Olive oil, for pan-frying Lemon wedges, to accompany Clean the fresh leeks carefully and remove the root ends and the majority of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened. Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix thoroughly using your palms then mold a few scoops into a patty, shaping a bit. Set on a tray and continue for the rest of the ingredients. Preheat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in small groups until golden brown on each side. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Take out the ready croquettes to a tray topped with absorbent paper and let to drain. Serve with lemon wedges. Spinach Patties These amazing cheesy spinach patties are a real pleasure. The crunchy outside reveals a soft interior. The leafy spinach brings a fresh, slightly natural note, while the dairy offers a rich, savory richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you wish. Produces 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, minced 100g kefalotyri, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if needed 3 eggs Olive oil for deep-frying (or use neutral oil) Lemon wedges, to serve If using leafy greens, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside. If using defrosted spinach, completely squeeze out extra water. Heat the olive oil in a pan over a moderate heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Take off the stove. Combine the cooked spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some more breading. With your fingers, form the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and chill for at least one hour. In a large frying pan over medium heat, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then transfer on absorbent paper. Present with lemon wedges. Lentil Croquettes With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or main course. Yields 12 45g brown lentils (¼ cup) 90g burghul (½ cup) 125ml olive oil (0.5 cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to preference Creamy yogurt and fresh lemon, to serve Add the lentils in a pan and cover with enough water. Cook over a medium flame for about 20 mins or until partially softened, adding more water to keep the legumes covered if necessary. Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a mixing bowl. Warm half of the