🔗 Share this article Enjoy These Tasty Three Mediterranean Keftedes Recipes Leek Patties Small fried fritters, often known as keftedes, stand as a treasured delicacy in Sephardic cooking. These particular leek patties offer a flavorful fusion of rich beef with the subtle, mildly sweet taste of tender leeks, making them absolutely irresistible. Yields 12 4 leeks 250g ground beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for frying Lemon slices, to garnish Clean the leeks carefully and cut away the roots and the bulk of the green stalk. Chop in half longways 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 tender. Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with seasoning. Combine completely using your hands then mold a few spoonfuls into a croquette, flattening a bit. Put on a plate and proceed for the rest of the preparation. Preheat oil in a frying pan to a level of about 2cm over a medium flame. When the oil is sizzling, cook the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the cooked fritters to a dish lined with absorbent paper and permit to cool. Offer with lemon wedges. Keftes de Espinacha These spinach and cheese fritters are a true treat. The crispy crust reveals a soft center. The leafy spinach adds a bright, somewhat earthy taste, while the cheese gives a deep, savory smoothness. It's possible to replace the cheesy element with boiled, pureed potato if you like. Makes 16–18 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic cloves, crushed 100g salty cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), additional if necessary 3 fresh eggs Oil for frying (or alternatively neutral oil) Lemon slices, to garnish When using raw spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve. If using previously frozen spinach, thoroughly press out unwanted moisture. Warm the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove. Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir thoroughly until blended. If the mixture appears too soft, mix in some additional breadcrumbs. Using your hands, mold the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour. In a big skillet over medium flame, preheat cooking oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then place on kitchen roll. Offer with lemon slices. Lentil Patties Featuring a golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or meal. Makes 12 45g brown lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Seasoning, to preference Greek yoghurt and lemon wedges, to accompany Put the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the legumes immersed if necessary. Mix in the burghul and continue cooking until fully cooked. Strain the mixture completely and reserve in a mixing bowl. Warm a portion of the