Delight in These Tasty Triple Mediterranean Keftedes Recipes

Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, are a cherished speciality in Jewish cuisine. These particular leek croquettes offer a delicious blend of hearty ground beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and remove the base and the majority of the green tops. Slice into halves along the length then into 1.5cm slices. Transfer in a deep pan and submerge with water, then cook over a medium heat for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season well with salt and pepper. Combine thoroughly using your palms then shape a few scoops into a croquette, pressing a bit. Place on a tray and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a plate covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a genuine pleasure. The crunchy outside gives way to a soft interior. The leafy spinach brings a bright, slightly natural note, while the cheese gives a deep, savory creaminess. You can substitute the cheesy element with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

When working with thawed frozen spinach, carefully press out extra water.

Heat the olive oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until combined. If the mixture looks too soft, incorporate some extra crumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a tray covered with baking paper. Cover and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about half an inch. Brown the fritters a few at a time for a couple of minutes each side, flipping so they are golden brown all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with enough cold water. Cook over a medium heat for about 20 minutes or until almost cooked, adding additional water to ensure the pulses submerged if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients well and reserve in a container.

Preheat half of the