Delight in These Delectable Triple Mediterranean Keftedes Dishes

Leek Patties

Petite fried croquettes, commonly known as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These leek croquettes deliver a delicious combination of savory minced beef with the gentle, sweetly mild flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the root ends and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter pieces. Place in a deep pan and fill with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Stir completely using your palms then mold a couple of scoops into a croquette, pressing a bit. Put on a platter and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is ready, fry the fritters in batches until golden brown on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The golden crust gives way to a smooth center. The spinach adds a fresh, moderately natural note, while the cheese offers a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using leafy greens, wash it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix well until combined. If the preparation looks too loose, mix in some extra crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm oil to a amount of about 1cm. Fry the fritters a few at a time for two to three minutes each side, rotating so they are golden everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses covered if required.

Mix in the burghul and continue cooking until softened. Drain the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the