Delight in These Delectable Three Mediterranean Keftedes Recipes

Leek Croquettes

Petite fried fritters, typically referred to as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek fritters offer a flavorful blend of savory beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks properly and cut away the root ends and most of the dark green parts. Cut in half longways then into 1.5cm rounds. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice generously with pepper and salt. Mix completely using your hands then shape a several tablespoonfuls into a ball, shaping a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the finished patties to a tray lined with absorbent paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The golden outside reveals a soft center. The leafy spinach brings a vibrant, moderately earthy note, while the grated cheese provides a deep, savory richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and set aside.

For defrosted spinach, completely remove extra water.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the dough appears too loose, incorporate some additional breadcrumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes per side, turning so they are crispy all over, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only delicious but also a highly wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pot and cover with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, including extra liquid to maintain the legumes immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and put aside in a mixing bowl.

Warm 50% of the