Enjoy These Delectable Triple Mediterranean Keftedes Recipes

Leek Patties

Petite pan-fried croquettes, commonly referred to as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These leek patties present a flavorful blend of rich beef with the delicate, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

4 fresh leeks
250g ground beef
2 fresh eggs
1 tbsp breadcrumbs
1 tbsp chopped dill, minced
1 tbsp flat-leaf parsley, minced
½ tsp sweet paprika
Oil, for pan-frying
Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and most of the dark green parts. Chop into halves lengthways then into half-inch pieces. Put in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix well using your palms then mold a few spoonfuls into a patty, pressing a bit. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in batches until golden on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a dish lined with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crunchy outside reveals a soft filling. The leafy spinach brings a fresh, moderately natural taste, while the cheese offers a savory, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Makes 16–18

1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
3 tbsp extra virgin oil
1 yellow onion, minced
2 cloves of garlic, minced
100g kefalotyri, grated finely
80g creamy ricotta
½ tsp nutmeg spice
½ tsp mild spice
120g breadcrumbs (1 and ¼ cups), additional if needed
3 eggs
Cooking oil for pan-frying (or use vegetable oil)
Lemon slices, to garnish

When using raw spinach, clean it well, getting rid of any stalks, and cut into it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough seems too loose, add some more breading.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an large egg, and set them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious bite or dish.

Produces 12

45g dry lentils (0.25 cup)
90g bulgur wheat (½ cup)
125ml olive oil (half a cup)
1 large onion, chopped small
1 tsp cumin powder
1 tbsp mint leaves, chopped
1 tbsp fresh parsley, diced
1 fresh egg
Seasoning, to taste
Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and submerge with enough water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding more water to ensure the legumes covered if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the ingredients well and put aside in a container.

Preheat 50% of the

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Enjoy These Delectable Triple Mediterranean Keftedes Recipes

Leek Patties

Spinach Patties

Lentil Croquettes

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