Savor These Delectable Triple Mediterranean Keftedes Recipes

Keftedes me Prassa

Petite crispy fritters, often referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These leek patties offer a tasty blend of rich ground beef with the gentle, slightly sweet flavour of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and cut away the roots and the bulk of the green tops. Cut in half longways then into 1.5cm slices. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a ball, pressing a slightly. Place on a tray and continue for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the patties in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the ready patties to a dish covered with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The crunchy outside reveals a creamy filling. The spinach brings a fresh, slightly natural note, while the grated cheese gives a savory, savory richness. You can substitute the cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until softened, about 4 minutes. Remove from the stove.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a container and season with seasoning. Stir completely until combined. If the dough looks too loose, add some additional crumbs.

By hand, form the mixture into elongated patties slightly larger than a nut but smaller than an chicken egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a highly nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a pot and fill with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, adding extra liquid to keep the legumes immersed if required.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a bowl.

Preheat a portion of the