Delight in These Tasty 3 Hellenic Keftedes Creations

Leek Patties

Petite pan-fried patties, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These leek fritters present a tasty fusion of rich ground beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the leeks carefully and remove the root ends and most of the dark green parts. Cut into halves lengthways then into half-inch pieces. Transfer in a deep pan and cover with water, then cook over a moderate heat for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix thoroughly using your hands then shape a few scoops into a ball, shaping a bit. Place on a plate and continue for the rest of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the cooked fritters to a tray covered with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a genuine delight. The golden outside gives way to a soft center. The spinach imparts a fresh, moderately natural note, while the cheese provides a rich, umami richness. Feel free to swap the cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the preparation seems too wet, incorporate some additional breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a amount of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample cold water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses immersed if required.

Add the bulgur wheat and keep cooking until tender. Drain the mixture well and put aside in a container.

Preheat 50% of the