Delight in These Delectable Three Mediterranean Keftedes Recipes

Keftedes me Prassa

Bite-sized crispy fritters, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious blend of savory minced beef with the subtle, mildly sweet flavour of tender leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and cut away the root ends and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm slices. Transfer in a deep pan and fill with water, then heat over a medium heat for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix well using your fingers then mold a several scoops into a patty, shaping a bit. Place on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in small groups until crispy on each side. (Do not fill the frying pan as this drops the heat of the cooking oil.) Take out the ready fritters to a plate covered with absorbent paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine treat. The crunchy exterior gives way to a creamy filling. The spinach adds a vibrant, slightly natural flavor, while the dairy provides a savory, savory creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the preparation seems too loose, mix in some more crumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a extremely nutritious bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the pulses submerged if needed.

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

Heat a portion of the