Savor These Tasty Triple Greek Keftedes Dishes

Leek Patties

Petite pan-fried croquettes, commonly referred to as keftedes, are a treasured speciality in Jewish cuisine. These leek fritters offer a flavorful combination of rich minced beef with the gentle, sweetly mild taste of leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 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

Thoroughly wash the leeks well and remove the root ends and the bulk of the dark green parts. Chop into halves longways then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a ball, flattening a little. Put on a tray and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is ready, brown the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the cooked patties to a plate covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The crispy crust gives way to a creamy center. The spinach imparts a bright, moderately green flavor, while the grated cheese gives a savory, savory richness. You can substitute the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and season with seasoning. Combine completely until combined. If the preparation seems too soft, incorporate some additional crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but more compact than an egg, and place them on a tray topped with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a amount of about half an inch. Fry the croquettes a handful for two to three minutes each side, rotating so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to keep the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and set aside in a bowl.

Heat a portion of the