Delight in These Tasty 3 Hellenic Keftedes Dishes

Leek Patties

Small pan-fried fritters, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek fritters present a delicious fusion of rich ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and remove the roots and the bulk of the green tops. Cut lengthwise longways then into 1.5cm rounds. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Combine completely using your palms then shape a few tablespoonfuls into a patty, shaping a little. Put on a plate and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the patties in batches until crispy on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a true delight. The crispy crust reveals a soft center. The spinach adds a vibrant, slightly green flavor, while the cheese gives a savory, savory richness. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and reserve.

For defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the dough appears too loose, add some more breading.

By hand, shape the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, heat oil to a level of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until partially softened, adding extra liquid to keep the pulses submerged if necessary.

Add the burghul and proceed cooking until tender. Drain the ingredients well and set aside in a container.

Preheat a portion of the