Savor These Three Mediterranean Keftedes Dishes

Keftedes me Prassa

Small crispy patties, often known as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These leek fritters deliver a flavorful fusion of hearty beef with the gentle, sweetly mild taste of leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks well and cut away the roots and the bulk of the green tops. Cut in half longways then into half-inch rounds. Put in a large skillet and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and season generously with pepper and salt. Combine well using your palms then shape a couple of spoonfuls into a patty, flattening a little. Set on a plate and continue for the remaining of the preparation.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Take out the cooked fritters to a tray lined with paper towel and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a genuine pleasure. The crispy crust reveals a creamy center. The leafy spinach brings a bright, slightly earthy flavor, while the dairy provides a deep, savory smoothness. You can substitute the dairy cheese with steamed, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

For raw spinach, wash it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

For defrosted spinach, completely press out excess liquid.

Heat the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Place the cooked spinach, fried onion and garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a container and season with seasoning. Stir thoroughly until combined. If the dough appears too loose, mix in some more crumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and place them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a pan and fill with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to keep the lentils immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a container.

Heat a portion of the