Savor These Tasty Triple Mediterranean Keftedes Recipes

Leek Croquettes

Small fried croquettes, often called keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of rich beef with the delicate, mildly sweet flavour of leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and trim off the root ends and most of the green stalk. Chop in half along the length then into 1.5cm slices. Put in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Stir thoroughly using your hands then form a couple of tablespoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the rest of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real pleasure. The golden crust opens up to a soft filling. The leafy spinach adds a vibrant, somewhat earthy taste, while the dairy gives a deep, savory smoothness. You can substitute the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, discarding any hard stems, and cut into it into large chunks. Put in a deep pan with a small amount hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Stir thoroughly until combined. If the preparation appears too loose, incorporate some additional breading.

By hand, mold the dough into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Cook the patties a few at a time for two to three minutes per side, rotating so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and submerge with enough water. Boil over a medium heat for about twenty minutes or until partially softened, pouring additional water to ensure the lentils submerged if required.

Mix in the burghul and continue cooking until softened. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat 50% of the