🔗 Share this article Savor These Three Mediterranean Keftedes Creations Leek Croquettes Small crispy croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These leek croquettes deliver a flavorful combination of hearty beef with the subtle, mildly sweet flavour of fresh leeks, and they are absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to garnish Thoroughly wash the fresh leeks properly and remove the roots and most of the green stalk. Slice into halves longways then into half-inch pieces. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender. Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice generously with seasoning. Stir thoroughly using your hands then form a few tablespoonfuls into a ball, flattening a little. Set on a plate and proceed for the rest of the mixture. Heat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Transfer the finished croquettes to a plate lined with paper towel and allow to rest. Present with fresh lemon. Spinach Croquettes These spinach with cheese fritters are a true pleasure. The crunchy outside gives way to a smooth center. The spinach imparts a fresh, somewhat green note, while the grated cheese provides a savory, savory creaminess. It's possible to replace the cheese with steamed, crushed spuds if you wish. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge) 3 tbsp oil 1 large onion, diced small 2 garlic cloves, minced 100g salty cheese, grated 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), plus extra if required 3 fresh eggs Oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to garnish When using fresh spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and put aside. When working with thawed frozen spinach, completely squeeze out extra water. Heat the oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the heat. Place the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until blended. If the preparation seems too wet, mix in some extra breading. Using your hands, form the dough into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and set them on a baking sheet topped with wax paper. Cover and refrigerate for at least 60 minutes. In a wide pan over medium flame, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden brown all over, then put on absorbent paper. Offer with lemon slices. Lentil Croquettes With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome bite or main course. Makes 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp parsley, diced 1 fresh egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to garnish Add the dry lentils in a pan and cover with enough water. Cook over a medium heat for about 20 mins or until almost cooked, adding more water to ensure the pulses immersed if necessary. Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a bowl. Preheat a portion of the