Enjoy These Triple Mediterranean Keftedes Recipes

Keftedes me Prassa

Bite-sized crispy patties, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These particular leek fritters present a delicious fusion of hearty ground beef with the subtle, slightly sweet taste of tender leeks, rendering them truly addictive.

Yields 12

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

Wash the leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine well using your fingers then form a couple of scoops into a patty, flattening a little. Set on a tray and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the finished patties to a dish topped with paper towel and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crispy exterior gives way to a creamy center. The spinach brings a fresh, somewhat earthy taste, while the dairy offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little hot water over a medium heat. Once softened, drain in a colander for about a quarter hour, then remove any remaining moisture and put aside.

For defrosted spinach, carefully remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the dough looks too soft, mix in some extra crumbs.

By hand, mold the dough into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a tray lined with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, rotating so they are crispy completely, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, pouring more water to ensure the lentils covered if needed.

Mix in the burghul and proceed cooking until tender. Strain the ingredients well and put aside in a bowl.

Preheat half of the