Delight in These Tasty Three Mediterranean Keftedes Recipes

Leek Croquettes

Bite-sized crispy croquettes, often called keftedes, are a cherished speciality in Sephardic culinary traditions. These leek croquettes present a tasty combination of rich beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and trim off the base and most of the dark green parts. Cut into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, parsley and spice and season well with salt and pepper. Stir completely using your hands then shape a several scoops into a croquette, flattening a little. Put on a platter and proceed for the balance of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a real delight. The crunchy outside gives way to a smooth interior. The spinach imparts a fresh, slightly natural flavor, while the grated cheese offers a rich, umami creaminess. You can substitute the dairy cheese with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, removing any tough stems, and cut into it into large chunks. Put in a deep pan with a little water over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about four minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the mixture seems too soft, incorporate some extra breading.

By hand, mold the dough into elongated patties a bit bigger than a walnut shell but more compact than an egg, and put them on a plate covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with ample cold water. Simmer over a medium flame for about 20 minutes or until nearly done, adding additional water to keep the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat 50% of the