Savor These Delectable 3 Greek Keftedes Recipes

Leek Croquettes

Bite-sized crispy patties, often known as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a tasty blend of hearty beef with the subtle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Produces 12

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

Wash the fresh leeks properly and remove the roots and the bulk of the green stalk. Cut into halves longways then into 1.5cm slices. Transfer in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and spice well with seasoning. Stir completely using your fingers then mold a several scoops into a ball, flattening a slightly. Put on a platter and continue for the rest of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is hot, cook the croquettes in small groups until golden on both sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished croquettes to a dish topped with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a true delight. The golden crust gives way to a smooth center. The leafy spinach imparts a vibrant, moderately green flavor, while the cheese gives a savory, umami smoothness. You can substitute the cheesy element with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until blended. If the dough appears too wet, mix in some more breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for a couple of minutes per side, flipping so they are golden everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to ensure the pulses covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat 50% of the