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Delight in These Delectable 3 Mediterranean Keftedes Recipes
Leek Patties
Petite fried fritters, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek patties offer a flavorful blend of savory ground beef with the gentle, sweetly mild essence of tender leeks, and they are utterly addictive.
Produces 12
- 4 leeks
- 250g minced beef meat
- 2 eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, diced
- ½ tsp sweet paprika
- Oil, for pan-frying
- Fresh lemon wedges, to garnish
Thoroughly wash the fresh leeks well and remove the root ends and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender.
Drain the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Combine well using your palms then form a several scoops into a ball, pressing a bit. Put on a plate and proceed for the rest of the ingredients.
Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is hot, cook the patties in batches until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the cooked patties to a tray lined with absorbent paper and allow to drain.
Present with lemon slices.
Keftes de Espinacha
These spinach and cheese croquettes are a genuine pleasure. The crispy crust reveals a smooth filling. The leafy spinach brings a vibrant, somewhat green note, while the cheese gives a deep, savory smoothness. You can substitute the cheese with cooked, mashed potato if you wish.
Yields 16–18
- 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
- 3 tbsp oil
- 1 onion, finely diced
- 2 cloves of garlic, finely chopped
- 100g salty cheese, grated
- 80g creamy ricotta
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g breadcrumbs (about 1.25 cups), additional if necessary
- 3 large eggs
- Oil for pan-frying (or use vegetable oil)
- Fresh lemon, to garnish
If using raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any extra water and set aside.
If using previously frozen spinach, thoroughly remove unwanted moisture.
Preheat the oil in a frying pan over a medium flame and cook the chopped onion and garlic until softened, about four minutes. Remove from the stove.
Place the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the mixture looks too loose, mix in some extra breading.
By hand, mold the dough into elongated patties slightly larger than a walnut but smaller than an egg, and put them on a plate topped with parchment paper. Cover and cool for at least 60 minutes.
In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes per side, rotating so they are crispy completely, then place on kitchen roll.
Offer with fresh lemon.
Kroketes Fakes
With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious snack or meal.
Produces 12
- 45g brown lentils (one-quarter cup)
- 90g burghul (half a cup)
- 125ml olive oil (0.5 cup)
- 1 large onion, finely diced
- 1 tsp cumin powder
- 1 tbsp mint leaves, minced
- 1 tbsp flat-leaf parsley, diced
- 1 egg
- Pepper and salt, to taste
- Yogurt and lemon slices, to garnish
Place the brown lentils in a pan and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to keep the lentils covered if necessary.
Stir in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.
Warm a portion of the
Clarence Scott
Elara is a passionate esports journalist with over a decade of experience covering major gaming events and trends.
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