Enjoy These Tasty Three Hellenic Keftedes Recipes

Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, stand as a treasured signature dish in Jewish cooking. These wonderful leek patties deliver a flavorful combination of hearty ground beef with the subtle, sweetly mild flavour of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Slice into halves along the length then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with seasoning. Stir well using your palms then mold a couple of spoonfuls into a croquette, flattening a slightly. Place on a platter and repeat for the balance of the mixture.

Warm olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is hot, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the cooked patties to a dish topped with absorbent paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crispy outside opens up to a soft interior. The leafy spinach adds a fresh, moderately natural taste, while the grated cheese offers a savory, savory richness. Feel free to swap the cheesy element with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any extra water and reserve.

When working with previously frozen spinach, carefully remove extra water.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until blended. If the dough seems too soft, incorporate some more breading.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an egg, and place them on a plate covered with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes per side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with ample cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the pulses immersed if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Heat a portion of the