🔗 Share this article Savor These Tasty Triple Mediterranean Croquette Creations Keftedes me Prassa Small fried patties, commonly known as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek patties offer a tasty combination of rich beef with the subtle, slightly sweet essence of leeks, making them utterly crave-worthy. Makes 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp mild paprika Oil, for frying Fresh lemon wedges, to serve Wash the leeks properly and cut away the base and the bulk of the dark green parts. Chop lengthwise lengthways then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through. Drain the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your hands then mold a few tablespoonfuls into a ball, pressing a slightly. Put on a plate and continue for the balance of the preparation. Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with absorbent paper and let to cool. Offer with lemon wedges. Spinach Croquettes These delightful spinach with cheese patties are a genuine delight. The golden outside reveals a soft interior. The leafy spinach imparts a fresh, moderately natural flavor, while the dairy gives a rich, umami creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you wish. Produces 16–18 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the refrigerator) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), with more if required 3 eggs Oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to accompany When using raw spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any extra water and set aside. For previously frozen spinach, completely press out unwanted moisture. Heat the cooking oil in a pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Turn off the flame. Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the mixture seems too wet, incorporate some more breadcrumbs. By hand, shape the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least one hour. In a wide pan over moderate heat, heat oil to a depth of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel. Offer with fresh lemon. Lentil Croquettes Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or dish. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (½ cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp parsley, chopped 1 fresh egg Salt and pepper, to liking Greek yoghurt and lemon wedges, to serve Put the lentils in a pot and submerge with enough cold water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to keep the pulses submerged if required. Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul well and set aside in a bowl. Heat 50% of the