Delight in These Three Mediterranean Keftedes Dishes

Keftedes me Prassa

Petite pan-fried fritters, often known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek croquettes present a delicious combination of rich beef with the subtle, mildly sweet taste of tender leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and remove the roots and most of the green tops. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Combine completely using your hands then form a few spoonfuls into a patty, shaping a little. Set on a tray and continue for the rest of the ingredients.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready patties to a plate lined with paper towel and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real pleasure. The crispy crust gives way to a smooth center. The fresh spinach imparts a fresh, slightly green taste, while the dairy offers a deep, flavorful richness. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it well, discarding any tough stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until incorporated. If the mixture appears too loose, incorporate some extra breadcrumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden brown completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Add the lentils in a pot and fill with ample cold water. Cook over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to keep the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and reserve in a container.

Preheat half of the