Delight in These 3 Mediterranean Keftedes Creations

Keftedes me Prassa

Small fried fritters, often referred to as keftedes, stand as a treasured delicacy in Jewish cuisine. These leek fritters offer a flavorful blend of hearty ground beef with the gentle, mildly sweet essence of leeks, making them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks well and remove the root ends and the majority of the green tops. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice well with pepper and salt. Mix well using your hands then shape a few spoonfuls into a croquette, shaping a bit. Set on a platter and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in batches until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the finished fritters to a plate topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine treat. The crunchy crust reveals a soft filling. The spinach imparts a bright, slightly natural taste, while the cheese gives a deep, umami richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it well, getting rid of any stalks, and cut into it into large chunks. Put in a large saucepan with a small amount water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then press out any excess liquid and put aside.

For defrosted spinach, carefully remove extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir well until blended. If the mixture appears too loose, mix in some extra breadcrumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat oil to a amount of about half an inch. Cook the patties a few at a time for two to three minutes per side, flipping so they are crispy everywhere, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Warm a portion of the