Savor These Tasty Three Hellenic Keftedes Dishes

Keftedes me Prassa

Petite pan-fried croquettes, often known as keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek patties deliver a flavorful blend of savory ground beef with the delicate, mildly sweet essence of fresh leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and trim off the base and the majority of the green stalk. Cut into halves lengthways then into half-inch pieces. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor generously with seasoning. Combine well using your hands then shape a several tablespoonfuls into a patty, pressing a little. Place on a plate and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the ready fritters to a dish lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The golden crust reveals a smooth center. The leafy spinach brings a fresh, somewhat green taste, while the dairy offers a rich, flavorful richness. You can substitute the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using leafy greens, wash it carefully, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic until softened, about a few minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until combined. If the preparation seems too soft, add some more crumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with parchment paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes per side, flipping so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pot and submerge with enough cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to keep the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Preheat 50% of the