Enjoy These 3 Mediterranean Keftedes Creations

Leek Patties

Small crispy croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek fritters present a tasty fusion of hearty ground beef with the delicate, mildly sweet flavour of leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks well and remove the roots and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a large skillet and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Mix well using your palms then shape a several spoonfuls into a croquette, shaping a bit. Place on a platter and proceed for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, cook the patties in batches until golden on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish topped with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy exterior gives way to a smooth filling. The fresh spinach adds a bright, moderately green flavor, while the dairy provides a savory, flavorful smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a deep pan with a little water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using previously frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and cook the onion and minced garlic until softened, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine completely until incorporated. If the dough appears too loose, add some extra crumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about half an inch. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly healthy snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to keep the legumes submerged if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container.

Warm a portion of the