Delight in These Tasty Three Mediterranean Keftedes Recipes

Leek Croquettes

Bite-sized fried patties, typically called keftedes, are a beloved speciality in Sephardic Jewish cuisine. These particular leek fritters present a flavorful fusion of rich beef with the subtle, slightly sweet taste of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and trim off the roots and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with seasoning. Stir well using your hands then mold a several spoonfuls into a ball, shaping a slightly. Set on a tray and proceed for the rest of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, fry the croquettes in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the finished patties to a tray topped with paper towel and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The golden outside reveals a soft interior. The leafy spinach brings a vibrant, moderately natural note, while the cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and set aside.

When working with defrosted spinach, carefully press out excess liquid.

Heat the olive oil in a pan over a medium heat and fry the onion and garlic until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the dough looks too loose, mix in some extra crumbs.

By hand, mold the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and place them on a baking sheet lined with baking paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the legumes submerged if necessary.

Add the burghul and keep cooking until tender. Remove the water from the mixture well and put aside in a container.

Preheat a portion of the