Enjoy These Delectable Three Mediterranean Keftedes Dishes

Leek Patties

Bite-sized fried croquettes, typically known as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a delicious fusion of rich beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and cut away the root ends and most of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Stir well using your fingers then form a several scoops into a ball, shaping a little. Place on a tray and proceed for the rest of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true pleasure. The golden crust gives way to a smooth interior. The leafy spinach imparts a vibrant, somewhat earthy taste, while the cheese gives a deep, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until incorporated. If the preparation seems too wet, add some additional breading.

With your fingers, form the dough into elongated patties slightly larger than a nut but less bulky than an large egg, and set them on a tray covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, heat oil to a level of about 1 centimeter. Brown the fritters a handful for two to three minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the legumes immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Heat 50% of the