Delight in These Delectable 3 Hellenic Keftedes Creations

Keftedes me Prassa

Petite fried patties, commonly called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a delicious combination of rich minced beef with the gentle, mildly sweet taste of leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks well and trim off the roots and most of the dark green parts. Slice into halves longways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir completely using your hands then mold a few spoonfuls into a croquette, flattening a slightly. Place on a plate and repeat for the remaining of the ingredients.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is ready, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the finished patties to a tray lined with paper towel and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true pleasure. The crunchy exterior gives way to a creamy interior. The fresh spinach imparts a vibrant, slightly natural flavor, while the grated cheese offers a rich, savory smoothness. You can substitute the cheese with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a medium flame and fry the onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the mixture appears too wet, add some extra crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a level of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are golden all over, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to keep the pulses immersed if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and reserve in a container.

Heat 50% of the