Savor These Tasty Three Mediterranean Keftedes Creations

Keftedes me Prassa

Small crispy fritters, often called keftedes, are a beloved delicacy in Sephardic culinary traditions. These leek fritters present a flavorful blend of hearty ground beef with the delicate, slightly sweet flavour of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the roots and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Mix completely using your hands then mold a couple of tablespoonfuls into a patty, flattening a bit. Set on a plate and continue for the remaining of the ingredients.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the finished patties to a dish covered with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true delight. The golden outside gives way to a soft center. The leafy spinach adds a fresh, moderately earthy note, while the grated cheese gives a savory, umami richness. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a big pot with a little water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the mixture looks too wet, add some additional crumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a baking sheet topped with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only tasty but also a highly healthy snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with plenty of cold water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the pulses immersed if necessary.

Stir in the bulgur wheat and keep cooking until softened. Drain the mixture well and put aside in a bowl.

Heat a portion of the