Enjoy These Delectable Triple Hellenic Keftedes Recipes

Leek Croquettes

Petite pan-fried fritters, typically referred to as keftedes, represent a beloved speciality in Jewish cuisine. These leek patties offer a flavorful blend of hearty ground beef with the subtle, slightly sweet taste of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the base and most of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with seasoning. Combine thoroughly using your hands then shape a couple of scoops into a ball, pressing a little. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, fry the croquettes in batches until golden on all sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Remove the finished fritters to a plate lined with paper towel and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The golden outside reveals a creamy interior. The fresh spinach brings a fresh, somewhat natural note, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, carefully press out extra water.

Preheat the oil in a frying pan over a medium flame and cook the onion and garlic until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until combined. If the preparation looks too wet, mix in some more crumbs.

With your fingers, shape the mixture into oval croquettes slightly larger than a nut but smaller than an egg, and place them on a tray lined with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the patties a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully wholesome snack or meal.

Produces 12

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

Place the brown lentils in a saucepan and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to keep the pulses covered if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat a portion of the