🔗 Share this article Delight in These Delectable Triple Mediterranean Keftedes Recipes Leek Patties Bite-sized fried fritters, often called keftedes, are a beloved speciality in Jewish culinary traditions. These leek fritters present a tasty fusion of savory beef with the gentle, slightly sweet flavour of leeks, making them truly addictive. Yields 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to serve Clean the green leeks carefully and trim off the base and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about twenty minutes or until softened. Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Combine thoroughly using your hands then form a couple of scoops into a croquette, pressing a bit. Put on a plate and continue for the remaining of the mixture. Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the fritters in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a plate lined with kitchen paper and permit to rest. Offer with lemon wedges. Keftes de Espinacha These delightful cheesy spinach fritters are a genuine pleasure. The crunchy crust reveals a soft filling. The leafy spinach adds a bright, slightly earthy taste, while the grated cheese gives a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you prefer. Makes 16–18 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler) 3 tbsp olive oil 1 large onion, diced small 2 garlic cloves, minced 100g kefalotyri, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 eggs Olive oil for frying (or use neutral oil) Lemon slices, to garnish If using raw spinach, wash it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and reserve. For thawed frozen spinach, completely remove excess liquid. Heat the olive oil in a frying pan over a medium heat and fry the onion and garlic until softened, about a few minutes. Turn off the flame. Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir completely until combined. If the dough looks too wet, add some extra breading. Using your hands, mold the mixture into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 1 hour. In a wide pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, rotating so they are golden brown all over, then put on kitchen roll. Offer with lemon slices. Lentil Patties Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly healthy appetizer or meal. Yields 12 45g dry lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to garnish Put the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the lentils covered if required. Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and put aside in a mixing bowl. Heat half of the