Enjoy These Tasty Triple Mediterranean Keftedes Creations

Leek Patties

Small fried fritters, typically called keftedes, are a beloved signature dish in Sephardic cuisine. These leek croquettes offer a delicious blend of rich minced beef with the subtle, slightly sweet essence of tender leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the leeks carefully and remove the base and most of the green stalk. Chop into halves longways then into 1.5cm slices. Transfer in a deep pan and fill with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine thoroughly using your palms then form a couple of spoonfuls into a patty, pressing a little. Set on a tray and continue for the remaining of the ingredients.

Preheat oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crunchy exterior reveals a smooth center. The spinach brings a bright, somewhat green flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Put in a big pot with a little hot water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, carefully remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the dough seems too soft, incorporate some extra breadcrumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a plate topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown all over, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only delicious but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, adding additional water to ensure the lentils immersed if required.

Stir in the burghul and keep cooking until tender. Strain the lentils and burghul completely and set aside in a mixing bowl.

Preheat 50% of the