Savor These Delectable 3 Greek Keftedes Dishes

Leek Croquettes

Petite crispy fritters, typically known as keftedes, represent a beloved signature dish in Sephardic cuisine. These particular leek patties offer a tasty combination of savory minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and remove the root ends and most of the green stalk. Chop lengthwise along the length then into half-inch slices. Place in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your hands then shape a couple of tablespoonfuls into a patty, shaping a bit. Set on a platter and proceed for the rest of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in small groups until golden on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked croquettes to a plate topped with paper towel and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a real pleasure. The crunchy outside reveals a smooth center. The fresh spinach imparts a fresh, moderately green flavor, while the grated cheese provides a savory, flavorful richness. Feel free to swap the dairy cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then remove any excess liquid and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the mixture looks too loose, mix in some more breadcrumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate lined with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, heat oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes each side, turning so they are golden all over, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only tasty but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pot and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until partially softened, pouring additional water to ensure the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the