Savor These Tasty 3 Mediterranean Keftedes Recipes

Leek Patties

Bite-sized fried croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a delicious blend of rich minced beef with the delicate, slightly sweet flavour of leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks properly and trim off the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Stir well using your palms then form a few spoonfuls into a patty, flattening a little. Put on a platter and repeat for the balance of the preparation.

Heat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Take out the finished patties to a plate topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a real treat. The golden outside opens up to a smooth interior. The fresh spinach imparts a vibrant, somewhat green flavor, while the cheese offers a rich, umami creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until translucent, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir completely until incorporated. If the dough appears too wet, add some additional breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and put them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a amount of about 1 centimeter. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely wholesome appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including more water to ensure the pulses submerged if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Heat 50% of the