Enjoy These Triple Mediterranean Croquette Creations

Keftedes me Prassa

Bite-sized crispy croquettes, commonly known as keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek patties deliver a delicious fusion of savory ground beef with the subtle, sweetly mild flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the green tops. Chop in half longways then into half-inch rounds. Place in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Mix thoroughly using your palms then form a several tablespoonfuls into a patty, pressing a little. Place on a tray and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the patties in batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a plate covered with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The crispy crust reveals a smooth interior. The fresh spinach adds a bright, slightly earthy flavor, while the dairy offers a savory, savory richness. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it carefully, getting rid of any stalks, and cut into it into sizable portions. Place in a big pot with a little water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

If using defrosted spinach, completely press out excess liquid.

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

Combine the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the mixture appears too wet, mix in some more crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a plate lined with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Cook the patties a small batch for two to three minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to maintain the lentils covered if required.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture thoroughly and put aside in a container.

Warm half of the