Delight in These Delectable Three Hellenic Keftedes Dishes

Keftedes me Prassa

Small pan-fried croquettes, often called keftedes, stand as a treasured signature dish in Jewish culinary traditions. These leek patties present a flavorful fusion of savory minced beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Combine completely using your palms then form a couple of scoops into a patty, shaping a little. Place on a tray and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small batches until crispy on all sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the finished fritters to a dish lined with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese patties are a real pleasure. The crunchy crust gives way to a soft filling. The fresh spinach imparts a bright, moderately natural taste, while the cheese gives a savory, umami richness. You can substitute the cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using fresh spinach, wash it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine well until blended. If the preparation seems too soft, mix in some additional breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate covered with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a highly nutritious snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if necessary.

Add the burghul and continue cooking until softened. Drain the lentils and burghul well and reserve in a bowl.

Preheat 50% of the