🔗 Share this article Enjoy These Tasty 3 Mediterranean Croquette Recipes Keftedes me Prassa Bite-sized pan-fried fritters, commonly called keftedes, represent a beloved delicacy in Jewish cooking. These wonderful leek fritters offer a flavorful blend of rich minced beef with the gentle, mildly sweet taste of leeks, rendering them truly irresistible. Yields 12 4 large leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Olive oil, for pan-frying Lemon wedges, to garnish Thoroughly wash the leeks well and cut away the base and the majority of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender. Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and spice well with pepper and salt. Stir thoroughly using your fingers then mold a few scoops into a patty, flattening a bit. Place on a plate and proceed for the balance of the preparation. Warm oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the ready fritters to a plate topped with paper towel and permit to rest. Present with fresh lemon. Keftes de Espinacha These spinach with cheese fritters are a true pleasure. The golden exterior opens up to a soft center. The leafy spinach imparts a bright, slightly green taste, while the dairy offers a rich, umami creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you wish. Produces 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler) 3 tbsp oil 1 large onion, finely diced 2 garlic cloves, minced 100g hard cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), plus extra if needed 3 large eggs Cooking oil for deep-frying (or alternatively sunflower oil) Fresh lemon, to garnish If using raw spinach, wash it thoroughly, removing any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside. If using previously frozen spinach, carefully remove extra water. Heat the oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat. Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation seems too soft, mix in some additional breading. With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes. In a wide pan over moderate heat, preheat oil to a amount of about 1 centimeter. Cook the patties a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll. Present with lemon wedges. Lentil Patties With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy snack or dish. Produces 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml olive oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, minced 1 egg Seasoning, to taste Yogurt and fresh lemon, to accompany Put the brown lentils in a pot and submerge with ample water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to keep the lentils immersed if needed. Stir in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a container. Heat half of the