Savor These Tasty 3 Hellenic Keftedes Recipes

Leek Patties

Bite-sized crispy croquettes, commonly known as keftedes, are a treasured signature dish in Sephardic cooking. These leek fritters deliver a delicious fusion of savory beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and cut away the roots and the majority of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your hands then form a several spoonfuls into a patty, pressing a slightly. Put on a plate and continue for the rest of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, fry the croquettes in small batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish topped with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy exterior opens up to a soft interior. The fresh spinach adds a bright, slightly earthy taste, while the grated cheese provides a rich, savory creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully remove excess liquid.

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

Put the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Mix well until combined. If the dough looks too wet, incorporate some more breadcrumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with ample water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the lentils covered if needed.

Stir in the cracked wheat and continue cooking until softened. Drain the mixture well and set aside in a container.

Preheat half of the