Enjoy These Three Greek Keftedes Recipes

Leek Croquettes

Bite-sized crispy patties, often known as keftedes, stand as a cherished delicacy in Jewish cooking. These leek croquettes offer a delicious blend of hearty ground beef with the gentle, mildly sweet essence of tender leeks, making them absolutely irresistible.

Yields 12

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

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Mix well using your palms then mold a few tablespoonfuls into a ball, pressing a bit. Place on a tray and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine treat. The crispy exterior reveals a smooth center. The spinach imparts a bright, moderately earthy flavor, while the grated cheese offers a deep, umami creaminess. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

When using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then press out any remaining moisture and put aside.

If using defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough seems too soft, add some more breading.

Using your hands, form the dough into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and set them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a amount of about half an inch. Cook the patties a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a highly healthy snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to ensure the lentils submerged if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture completely and put aside in a mixing bowl.

Preheat a portion of the