Savor These Delectable Three Hellenic Keftedes Dishes

Keftedes me Prassa

Petite crispy fritters, often called keftedes, stand as a treasured signature dish in Jewish cooking. These wonderful leek patties deliver a tasty combination of savory ground beef with the delicate, sweetly mild flavour of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the root ends and most of the green stalk. Chop lengthwise longways then into 1.5cm rounds. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Combine completely using your palms then shape a couple of tablespoonfuls into a patty, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the ready croquettes to a dish topped with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a true pleasure. The golden exterior reveals a creamy interior. The fresh spinach adds a fresh, moderately natural flavor, while the dairy gives a deep, flavorful creaminess. Feel free to swap the cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

If using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Place in a deep pan with a little water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until blended. If the mixture appears too wet, incorporate some extra breading.

By hand, mold the dough into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, adding additional water to ensure the legumes submerged if needed.

Stir in the burghul and keep cooking until softened. Remove the water from the mixture well and put aside in a container.

Preheat a portion of the