Enjoy These Delectable Triple Mediterranean Keftedes Creations

Leek Croquettes

Small fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a delicious fusion of hearty ground beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and cut away the base and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm rounds. Place in a large skillet and fill with water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with salt and pepper. Mix thoroughly using your fingers then mold a several scoops into a ball, flattening a bit. Place on a plate and continue for the remaining of the ingredients.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in small batches until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The crunchy exterior reveals a smooth interior. The spinach imparts a vibrant, slightly natural note, while the grated cheese offers a savory, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

When using fresh spinach, clean it well, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until blended. If the dough seems too soft, incorporate some more breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a plate lined with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and fill with enough water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Warm half of the