Savor These Delectable 3 Hellenic Keftedes Creations

Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters present a tasty combination of hearty ground beef with the delicate, sweetly mild taste of leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the dark green parts. Chop into halves longways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and season generously with pepper and salt. Stir well using your hands then form a couple of spoonfuls into a croquette, pressing a little. Place on a platter and proceed for the balance of the mixture.

Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden brown on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a tray covered with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The crunchy exterior reveals a soft center. The leafy spinach brings a fresh, somewhat green flavor, while the grated cheese offers a deep, umami creaminess. You can substitute the cheesy element with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and saute the onion and garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until blended. If the dough seems too wet, incorporate some additional breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Fry the fritters a small batch for two to three minutes per side, rotating so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a saucepan and fill with ample water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding more water to keep the lentils immersed if needed.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul completely and reserve in a bowl.

Warm a portion of the