Enjoy These Delectable 3 Hellenic Keftedes Creations

Leek Patties

Petite pan-fried fritters, commonly called keftedes, represent a cherished signature dish in Sephardic cooking. These leek croquettes present a delicious fusion of savory beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and cut away the base and most of the green tops. Chop lengthwise along the length then into half-inch slices. Put in a large skillet and cover with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with seasoning. Combine completely using your hands then form a several scoops into a patty, shaping a slightly. Set on a platter and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the patties in small groups until golden brown on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with absorbent paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine pleasure. The crunchy outside gives way to a creamy filling. The leafy spinach imparts a bright, moderately green taste, while the grated cheese offers a rich, savory creaminess. You can substitute the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, rinse it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, thoroughly press out extra water.

Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until incorporated. If the preparation appears too wet, mix in some more breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and put them on a tray covered with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, heat oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes each side, flipping so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, including more water to ensure the legumes immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a container.

Heat a portion of the