Delight in These Triple Hellenic Keftedes Dishes

Leek Croquettes

Bite-sized crispy croquettes, commonly referred to as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty combination of rich minced beef with the subtle, slightly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and trim off the root ends and the bulk of the green tops. Slice in half along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Combine well using your hands then form a several spoonfuls into a ball, flattening a slightly. Place on a tray and repeat for the remaining of the mixture.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the croquettes in small groups until golden on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with paper towel and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a genuine treat. The crispy exterior gives way to a soft center. The fresh spinach adds a vibrant, somewhat earthy taste, while the cheese provides a deep, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and set aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until blended. If the mixture seems too loose, add some more breading.

By hand, shape the dough into oval shapes a bit bigger than a nut but smaller than an large egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the pulses covered if required.

Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Preheat half of the