Enjoy These Delectable 3 Mediterranean Keftedes Dishes

Leek Croquettes

Bite-sized crispy patties, typically called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties present a delicious fusion of savory minced beef with the gentle, sweetly mild flavour of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and remove the base and the majority of the dark green parts. Chop into halves longways then into half-inch rounds. Put in a deep pan and cover with water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Stir completely using your hands then form a few spoonfuls into a patty, flattening a bit. Set on a plate and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, fry the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the finished fritters to a dish topped with kitchen paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true delight. The crispy outside gives way to a creamy interior. The spinach adds a bright, slightly green taste, while the dairy provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, getting rid of any stalks, and cut into it into large chunks. Put in a big pot with a little liquid over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the preparation looks too soft, incorporate some additional crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes per side, flipping so they are golden brown completely, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and fill with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding additional water to keep the pulses covered if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a container.

Heat 50% of the