Delight in These 3 Greek Keftedes Recipes

Leek Patties

Bite-sized crispy croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic cooking. These particular leek croquettes deliver a flavorful fusion of hearty ground beef with the gentle, mildly sweet flavour of leeks, and they are utterly irresistible.

Yields 12

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

Clean the leeks properly and cut away the base and the majority of the green stalk. Cut lengthwise longways then into 1.5cm pieces. Put in a deep pan and fill with water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Stir well using your fingers then mold a few scoops into a ball, flattening a slightly. Place on a tray and continue for the rest of the preparation.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, fry the patties in batches until golden on all sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the finished fritters to a dish covered with kitchen paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true treat. The crispy exterior reveals a soft filling. The leafy spinach brings a fresh, slightly natural taste, while the dairy offers a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about four minutes. Turn off the stove.

Put the cooked spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough looks too soft, incorporate some additional breading.

With your fingers, form the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a tray topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, flipping so they are crispy completely, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Add the lentils in a saucepan and fill with plenty of water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes covered if needed.

Stir in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the