Enjoy These Three Mediterranean Keftedes Creations

Leek Patties

Small fried croquettes, typically referred to as keftedes, represent a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes present a delicious blend of hearty ground beef with the subtle, sweetly mild taste of leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and remove the base and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a croquette, pressing a slightly. Put on a tray and continue for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a tray covered with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true pleasure. The crispy crust gives way to a smooth filling. The leafy spinach imparts a fresh, slightly green flavor, while the grated cheese gives a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, clean it well, discarding any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using previously frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until blended. If the mixture appears too loose, incorporate some more breading.

Using your hands, mold the mixture into oval shapes somewhat larger than a nut but smaller than an egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with ample cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to ensure the lentils covered if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Warm half of the