Enjoy These Tasty Three Mediterranean Keftedes Dishes

Leek Patties

Petite fried patties, typically referred to as keftedes, represent a beloved delicacy in Jewish cooking. These leek fritters offer a flavorful combination of savory minced beef with the gentle, sweetly mild taste of fresh leeks, making them truly addictive.

Produces 12

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

Wash the green leeks properly and remove the root ends and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice well with pepper and salt. Mix thoroughly using your hands then form a several spoonfuls into a ball, shaping a little. Put on a plate and proceed for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden brown on each side. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a plate topped with kitchen paper and allow to cool.

Present with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a genuine delight. The golden crust reveals a smooth center. The leafy spinach imparts a fresh, slightly earthy note, while the cheese provides a deep, flavorful richness. You can substitute the cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture appears too soft, add some more breadcrumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a handful for a couple of minutes on both sides, turning so they are crispy completely, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until partially softened, pouring more water to maintain the pulses immersed if required.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture completely and set aside in a container.

Heat half of the