Delight in These Tasty 3 Mediterranean Keftedes Dishes

Keftedes me Prassa

Small crispy patties, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek fritters present a delicious blend of hearty beef with the subtle, mildly sweet taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the root ends and most of the green stalk. Cut in half longways then into half-inch pieces. Put in a deep pan and fill with water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Combine thoroughly using your palms then mold a several scoops into a ball, shaping a slightly. Put on a plate and repeat for the remaining of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on all sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the ready patties to a tray covered with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The crispy outside reveals a smooth interior. The fresh spinach imparts a vibrant, slightly green flavor, while the dairy provides a rich, umami richness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the mixture appears too loose, mix in some more breadcrumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and place them on a plate topped with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Cook the fritters a handful for a couple of minutes each side, turning so they are golden all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Add the lentils in a pan and fill with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to ensure the pulses immersed if required.

Mix in the burghul and continue cooking until fully cooked. Strain the mixture well and reserve in a container.

Preheat a portion of the