Savor These Tasty Three Hellenic Keftedes Recipes

Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These particular leek fritters offer a tasty blend of hearty minced beef with the delicate, slightly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and remove the root ends and the majority of the green stalk. Cut in half lengthways then into 1.5cm pieces. Put in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with salt and pepper. Mix completely using your hands then mold a several scoops into a patty, flattening a bit. Place on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the finished fritters to a tray topped with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a real pleasure. The crunchy exterior gives way to a creamy center. The leafy spinach imparts a vibrant, slightly natural flavor, while the cheese gives a savory, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir well until incorporated. If the dough looks too loose, incorporate some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, preheat oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes each side, flipping so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and fill with plenty of water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to ensure the legumes covered if needed.

Mix in the burghul and continue cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the