Savor These Delectable Triple Mediterranean Keftedes Dishes

Keftedes me Prassa

Small pan-fried fritters, typically called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek croquettes deliver a flavorful combination of savory beef with the gentle, mildly sweet taste of fresh leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks properly and remove the root ends and the majority of the green stalk. Chop in half along the length then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Combine completely using your hands then mold a few tablespoonfuls into a ball, pressing a bit. Place on a platter and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in small groups until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Transfer the cooked fritters to a plate topped with paper towel and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine treat. The golden outside opens up to a soft interior. The fresh spinach adds a fresh, moderately earthy flavor, while the cheese offers a savory, flavorful smoothness. Feel free to swap the cheese with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with pepper and salt. Mix well until blended. If the preparation looks too soft, add some additional breading.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with enough cold water. Boil over a medium heat for about 20 minutes or until partially softened, including extra liquid to keep the lentils immersed if necessary.

Stir in the burghul and proceed cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Warm half of the