Enjoy These Delectable 3 Hellenic Keftedes Dishes

Leek Patties

Small pan-fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These leek croquettes deliver a tasty fusion of savory beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the base and most of the green stalk. Cut into halves along the length then into half-inch slices. Put in a large skillet and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine thoroughly using your hands then shape a few scoops into a patty, pressing a bit. Put on a tray and continue for the rest of the preparation.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the ready patties to a tray covered with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true treat. The crunchy exterior opens up to a creamy interior. The fresh spinach imparts a fresh, slightly earthy note, while the cheese provides a deep, savory smoothness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using defrosted spinach, completely remove excess liquid.

Preheat the olive oil in a pan over a medium heat and cook the chopped onion and garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough looks too wet, incorporate some additional crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the lentils immersed if required.

Mix in the cracked wheat and continue cooking until tender. Strain the mixture completely and reserve in a container.

Warm 50% of the