Enjoy These Three Mediterranean Keftedes Recipes

Leek Croquettes

Petite crispy croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a delicious fusion of hearty ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the base and the bulk of the green tops. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Combine completely using your fingers then mold a few spoonfuls into a patty, pressing a bit. Set on a tray and repeat for the remaining of the ingredients.

Preheat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a tray covered with kitchen paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The crunchy outside opens up to a smooth filling. The leafy spinach imparts a bright, somewhat natural flavor, while the cheese provides a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it well, removing any stalks, and cut into it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a medium heat and cook the onion and garlic until softened, about a few minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the preparation looks too loose, mix in some additional breadcrumbs.

By hand, form the preparation into oval shapes somewhat larger than a nut but smaller than an large egg, and place them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat olive oil to a amount of about 1cm. Cook the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to ensure the lentils covered if necessary.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and put aside in a bowl.

Preheat a portion of the