Delight in These Delectable Triple Mediterranean Keftedes Creations

Keftedes me Prassa

Bite-sized pan-fried patties, often known as keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek croquettes deliver a delicious combination of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly irresistible.

Makes 12

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

Wash the leeks properly and trim off the root ends and the majority of the green tops. Cut into halves longways then into 1.5cm rounds. Put in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your palms then shape a few scoops into a croquette, flattening a slightly. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a dish topped with paper towel and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a real delight. The golden exterior gives way to a smooth center. The fresh spinach brings a fresh, slightly green taste, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any extra water and reserve.

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

Preheat the olive oil in a skillet over a medium flame and fry the onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the preparation seems too loose, add some more crumbs.

Using your hands, form the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a level of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with plenty of water. Boil over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the lentils covered if necessary.

Stir in the burghul and keep cooking until softened. Drain the ingredients well and put aside in a mixing bowl.

Warm a portion of the