Enjoy These Three Mediterranean Keftedes Creations

Leek Croquettes

Petite fried fritters, often called keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek patties offer a tasty combination of rich beef with the gentle, slightly sweet taste of leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and remove the roots and the bulk of the green stalk. Chop in half along the length then into 1.5cm rounds. Transfer in a large skillet and submerge with water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice well with pepper and salt. Combine well using your fingers then form a few scoops into a patty, flattening a bit. Place on a tray and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on both sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Take out the ready croquettes to a dish topped with kitchen paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The golden outside reveals a smooth interior. The spinach adds a vibrant, somewhat natural flavor, while the cheese provides a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, wash it well, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, completely remove unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the onion and minced garlic until translucent, about four minutes. Take off the flame.

Place the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too wet, mix in some additional breading.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Fry the patties a handful for two to three minutes on both sides, turning so they are golden brown completely, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils immersed if needed.

Add the cracked wheat and continue cooking until fully cooked. Strain the mixture well and reserve in a bowl.

Warm 50% of the