Savor These Tasty Triple Mediterranean Keftedes Dishes

Leek Patties

Small crispy patties, often called keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes deliver a tasty blend of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks carefully and cut away the roots and the majority of the green tops. Chop in half along the length then into 1.5cm slices. Put in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Combine thoroughly using your fingers then shape a several scoops into a ball, shaping a bit. Place on a platter and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish lined with kitchen paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine treat. The crunchy exterior gives way to a smooth filling. The leafy spinach adds a vibrant, moderately green note, while the grated cheese gives a savory, umami smoothness. You can substitute the cheese with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it well, getting rid of any hard stems, and cut into it into sizable portions. Put in a deep pan with a little water over a medium heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and put aside.

When working with previously frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Combine thoroughly until blended. If the preparation appears too wet, mix in some additional breading.

Using your hands, form the preparation into elongated patties slightly larger than a walnut but less bulky than an egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a amount of about 1cm. Cook the fritters a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and fill with ample cold water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to ensure the legumes immersed if needed.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Preheat half of the