Delight in These 3 Greek Keftedes Creations

Leek Croquettes

Small crispy croquettes, typically called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek croquettes offer a delicious combination of savory ground beef with the subtle, mildly sweet essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Stir thoroughly using your hands then shape a several spoonfuls into a croquette, shaping a little. Set on a plate and repeat for the remaining of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in small groups until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish lined with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a real treat. The golden outside gives way to a smooth center. The leafy spinach imparts a vibrant, slightly natural taste, while the dairy gives a savory, umami richness. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

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

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until combined. If the mixture appears too wet, add some additional breadcrumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to ensure the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the