Savor These Delectable 3 Mediterranean Keftedes Dishes

Leek Croquettes

Petite fried fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic culinary traditions. These leek fritters deliver a tasty blend of hearty ground beef with the subtle, sweetly mild essence of leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks well and remove the roots and the bulk of the green stalk. Chop lengthwise lengthways then into half-inch pieces. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Combine completely using your hands then mold a few tablespoonfuls into a ball, shaping a little. Set on a platter and repeat for the rest of the mixture.

Heat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished croquettes to a dish covered with paper towel and permit to rest.

Present with fresh lemon.

Spinach Patties

These spinach with cheese patties are a genuine treat. The crispy exterior reveals a soft interior. The spinach brings a vibrant, somewhat green flavor, while the dairy gives a rich, umami creaminess. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the dough looks too loose, add some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a small batch for two to three minutes on both sides, turning so they are crispy all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to ensure the lentils immersed if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the