Delight in These Tasty 3 Greek Keftedes Creations

Leek Patties

Small fried fritters, typically called keftedes, are a beloved speciality in Jewish cuisine. These wonderful leek fritters deliver a tasty fusion of rich minced beef with the subtle, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks carefully and cut away the root ends and the bulk of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep pan and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix completely using your fingers then form a several spoonfuls into a patty, pressing a slightly. Place on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Remove the cooked croquettes to a tray covered with kitchen paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true delight. The crunchy crust reveals a soft filling. The spinach imparts a fresh, slightly earthy flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, wash it well, discarding any stalks, and cut into it into sizable portions. Put in a deep pan with a little liquid over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, carefully remove unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the preparation appears too loose, mix in some extra breading.

By hand, shape the preparation into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

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

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and put aside in a container.

Heat a portion of the