Delight in These Tasty 3 Mediterranean Keftedes Creations

Leek Patties

Small pan-fried croquettes, commonly called keftedes, represent a beloved speciality in Sephardic cuisine. These leek fritters offer a flavorful blend of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the base and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm pieces. Place in a large skillet and cover with fresh water, then heat over a medium flame for about 20 mins or until tender.

Strain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir well using your fingers then mold a couple of scoops into a croquette, flattening a little. Set on a plate and continue for the rest of the preparation.

Heat cooking oil in a pan to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in batches until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Take out the ready croquettes to a dish lined with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a real delight. The crunchy outside gives way to a soft center. The leafy spinach imparts a fresh, moderately natural taste, while the cheese offers a rich, savory creaminess. It's possible to replace the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, removing any tough stems, and cut into it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until blended. If the dough seems too soft, incorporate some more crumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and place them on a plate lined with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Fry the patties a few at a time for a couple of minutes each side, flipping so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a extremely nutritious bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including more water to maintain the legumes immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients completely and put aside in a container.

Heat half of the