Delight in These Three Greek Keftedes Recipes

Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, are a treasured speciality in Sephardic culinary traditions. These wonderful leek fritters offer a tasty fusion of hearty beef with the subtle, slightly sweet essence of leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the leeks carefully and remove the root ends and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter slices. Put in a large skillet and fill with water, then heat over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Mix thoroughly using your palms then form a few scoops into a ball, flattening a little. Set on a platter and proceed for the rest of the ingredients.

Heat oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in small groups until crispy on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready patties to a plate topped with absorbent paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real treat. The crispy crust gives way to a creamy interior. The spinach adds a vibrant, slightly earthy flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Place the wilted spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the preparation looks too wet, incorporate some additional breading.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the