Delight in These Delectable Triple Mediterranean Keftedes Creations

Leek Croquettes

Small fried patties, commonly referred to as keftedes, are a cherished delicacy in Jewish cuisine. These leek croquettes present a flavorful combination of rich minced beef with the delicate, sweetly mild essence of fresh leeks, making them truly irresistible.

Yields 12

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

Wash the green leeks carefully and trim off the roots and the majority of the dark green parts. Cut in half longways then into half-inch pieces. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and spice liberally with seasoning. Mix completely using your hands then form a several scoops into a patty, shaping a bit. Place on a tray and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, brown the croquettes in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a true treat. The golden exterior gives way to a creamy interior. The fresh spinach imparts a fresh, moderately green taste, while the cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, removing any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and put aside.

When working with previously frozen spinach, carefully remove extra water.

Warm the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and spice with seasoning. Mix completely until blended. If the dough appears too loose, add some additional breadcrumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate covered with baking paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pan and submerge with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the pulses covered if required.

Stir in the burghul and continue cooking until softened. Strain the ingredients well and reserve in a container.

Heat 50% of the