Delight in These Tasty Three Hellenic Keftedes Recipes

Leek Croquettes

Small crispy patties, often referred to as keftedes, are a cherished delicacy in Sephardic Jewish cooking. These particular leek patties present a delicious combination of savory beef with the delicate, slightly sweet taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and most of the green tops. Cut in half lengthways then into 1.5cm pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and flavor well with pepper and salt. Combine well using your palms then form a couple of spoonfuls into a ball, shaping a bit. Set on a tray and repeat for the rest of the ingredients.

Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the patties in small batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the ready fritters to a plate lined with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The crispy exterior gives way to a smooth interior. The leafy spinach brings a vibrant, somewhat earthy flavor, while the cheese gives a rich, umami smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it well, getting rid of any tough stems, and cut into it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any extra water and set aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut but more compact than an egg, and put them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and submerge with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Preheat half of the