Savor These Delectable Three Mediterranean Keftedes Creations

Leek Patties

Bite-sized crispy croquettes, often known as keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek fritters deliver a delicious fusion of hearty beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks properly and remove the roots and the majority of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your hands then shape a several tablespoonfuls into a ball, pressing a slightly. Put on a platter and continue for the remaining of the mixture.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a tray topped with kitchen paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The crunchy outside gives way to a smooth interior. The leafy spinach adds a vibrant, slightly natural note, while the cheese gives a rich, flavorful creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Place in a big pot with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and fry the onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the dough appears too soft, mix in some additional breading.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a extremely healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the pulses covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the mixture well and reserve in a container.

Preheat half of the