Savor These Delectable 3 Mediterranean Keftedes Dishes

Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek fritters offer a tasty combination of savory minced beef with the subtle, mildly sweet essence of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the leeks well and cut away the root ends and the majority of the green tops. Chop lengthwise longways then into 1.5cm rounds. Put in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Stir completely using your fingers then shape a several scoops into a patty, shaping a bit. Set on a tray and proceed for the rest of the preparation.

Heat olive oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is ready, cook the patties in small groups until golden on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Transfer the finished croquettes to a plate lined with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The crunchy crust opens up to a smooth filling. The fresh spinach imparts a bright, slightly green flavor, while the dairy provides a deep, umami richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to serve

When using fresh spinach, clean it thoroughly, discarding any stalks, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough appears too loose, incorporate some additional breadcrumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet covered with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and fill with enough cold water. Boil over a medium flame for about twenty minutes or until partially softened, adding additional water to maintain the legumes covered if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Heat half of the