Enjoy These Delectable Three Mediterranean Keftedes Creations

Leek Patties

Bite-sized crispy fritters, commonly called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters deliver a flavorful blend of hearty minced beef with the subtle, slightly sweet taste of tender leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the leeks well and cut away the base and the majority of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with salt and pepper. Stir well using your fingers then mold a couple of scoops into a ball, shaping a slightly. Place on a platter and repeat for the balance of the preparation.

Preheat oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the ready patties to a tray lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a true delight. The crispy crust reveals a smooth filling. The leafy spinach imparts a bright, slightly green note, while the grated cheese provides a deep, umami creaminess. You can substitute the dairy cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, wash it well, getting rid of any hard stems, and cut into it into large chunks. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about four minutes. Take off the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir completely until incorporated. If the mixture looks too loose, mix in some more breadcrumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and fill with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, adding more water to maintain the pulses immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients thoroughly and put aside in a bowl.

Heat a portion of the