Enjoy These Delectable 3 Mediterranean Keftedes Recipes

Leek Croquettes

Bite-sized crispy croquettes, commonly known as keftedes, represent a treasured speciality in Sephardic cuisine. These wonderful leek patties deliver a delicious blend of hearty ground beef with the gentle, slightly sweet flavour of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and trim off the root ends and most of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine thoroughly using your palms then shape a several tablespoonfuls into a patty, pressing a little. Put on a tray and continue for the balance of the mixture.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in batches until crispy on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a plate topped with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a genuine pleasure. The crunchy exterior opens up to a soft center. The spinach brings a vibrant, somewhat green taste, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheesy element with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Mix completely until combined. If the dough appears too wet, add some extra crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and put them on a plate topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only delicious but also a extremely healthy appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and cover with ample water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to maintain the legumes immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the