Delight in These 3 Hellenic Keftedes Recipes

Leek Patties

Petite crispy patties, commonly known as keftedes, are a treasured delicacy in Jewish culinary traditions. These particular leek fritters offer a flavorful blend of hearty minced beef with the subtle, slightly sweet taste of tender leeks, and they are absolutely addictive.

Yields 12

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

Clean the green leeks well and trim off the base and the bulk of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Place in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with seasoning. Mix well using your fingers then form a few spoonfuls into a ball, flattening a little. Set on a tray and proceed for the remaining of the preparation.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, fry the patties in batches until golden brown on both sides. (Do not fill the pan as this drops the heat of the oil.) Take out the ready patties to a plate topped with kitchen paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine treat. The crispy crust gives way to a smooth interior. The fresh spinach adds a vibrant, moderately green flavor, while the grated cheese gives a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

When using fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

If using defrosted spinach, carefully remove excess liquid.

Heat the oil in a frying pan over a medium heat and cook the onion and garlic until translucent, about 4 minutes. Turn off the flame.

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

By hand, shape the preparation into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Add the lentils in a pan and fill with ample fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to keep the lentils immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Warm 50% of the