Delight in These Delectable 3 Mediterranean Keftedes Creations

Keftedes me Prassa

Small crispy patties, often known as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek fritters deliver a flavorful blend of savory minced beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks well and remove the root ends and the majority of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and flavor generously with seasoning. Combine well using your fingers then shape a several spoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished croquettes to a tray covered with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a real treat. The crispy exterior gives way to a soft filling. The fresh spinach brings a bright, moderately earthy flavor, while the grated cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

For previously frozen spinach, thoroughly remove excess liquid.

Preheat the oil in a skillet over a medium flame and fry the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Combine completely until incorporated. If the mixture looks too wet, add some additional crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a baking sheet covered with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are golden brown completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the lentils submerged if necessary.

Stir in the burghul and keep cooking until softened. Drain the ingredients well and put aside in a bowl.

Heat 50% of the