Delight in These Delectable Triple Mediterranean Keftedes Dishes

Leek Croquettes

Bite-sized pan-fried fritters, typically referred to as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a flavorful combination of rich beef with the subtle, sweetly mild taste of tender leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks properly and remove the roots and most of the green stalk. Chop in half lengthways then into half-inch pieces. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and spice generously with salt and pepper. Combine well using your fingers then shape a several spoonfuls into a ball, pressing a slightly. Put on a plate and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a tray topped with absorbent paper and let to drain.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese patties are a genuine treat. The crunchy crust reveals a soft interior. The leafy spinach imparts a vibrant, slightly earthy note, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

For defrosted spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until blended. If the mixture looks too soft, mix in some extra breadcrumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Brown the croquettes a handful for a couple of minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to maintain the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm a portion of the