Savor These Delectable 3 Mediterranean Keftedes Dishes

Leek Patties

Small fried patties, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a delicious fusion of savory beef with the gentle, mildly sweet flavour of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the roots and the bulk of the green tops. Slice into halves longways then into 1.5cm rounds. Place in a deep pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your fingers then form a few spoonfuls into a patty, flattening a bit. Place on a platter and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in batches until golden brown on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the ready fritters to a dish covered with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The crunchy outside opens up to a creamy center. The fresh spinach imparts a fresh, moderately green note, while the dairy offers a deep, savory richness. You can substitute the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, removing any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and saute the onion and minced garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the dough looks too soft, mix in some extra breadcrumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to keep the pulses covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Strain the ingredients well and reserve in a container.

Warm 50% of the