Savor These Delectable Triple Mediterranean Keftedes Creations

Keftedes me Prassa

Small crispy patties, commonly referred to as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes present a tasty combination of hearty beef with the delicate, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the roots and the majority of the dark green parts. Chop into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor well with seasoning. Combine well using your fingers then shape a several spoonfuls into a croquette, pressing a bit. Place on a platter and continue for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is ready, brown the croquettes in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a plate covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine pleasure. The crispy crust reveals a soft interior. The fresh spinach imparts a fresh, somewhat natural taste, while the dairy gives a deep, umami smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then press out any extra water and put aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix completely until blended. If the dough looks too soft, incorporate some extra crumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the patties a small batch for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to maintain the pulses submerged if needed.

Add the burghul and continue cooking until softened. Strain the mixture completely and put aside in a container.

Preheat a portion of the