Enjoy These Delectable Three Hellenic Keftedes Recipes

Keftedes me Prassa

Bite-sized pan-fried patties, typically called keftedes, stand as a treasured speciality in Sephardic cuisine. These particular leek croquettes deliver a delicious combination of rich minced beef with the gentle, sweetly mild flavour of leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and cut away the root ends and most of the green stalk. Cut into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice generously with salt and pepper. Stir thoroughly using your hands then shape a few spoonfuls into a croquette, shaping a bit. Put on a tray and proceed for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, brown the patties in small groups until golden on each side. (Do not fill the pan as this drops the heat of the oil.) Transfer the finished patties to a tray lined with paper towel and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true delight. The crispy exterior reveals a soft center. The fresh spinach brings a fresh, moderately natural taste, while the grated cheese gives a rich, savory richness. You can substitute the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Heat the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine completely until incorporated. If the dough seems too wet, incorporate some additional crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only delicious but also a highly nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and submerge with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the lentils covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat 50% of the