Delight in These Triple Hellenic Keftedes Creations

Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These particular leek patties offer a tasty blend of savory beef with the delicate, mildly sweet essence of fresh leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks well and trim off the base and the bulk of the dark green parts. Slice in half longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and flavor generously with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a ball, pressing a little. Place on a plate and repeat for the rest of the mixture.

Warm oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the ready fritters to a plate covered with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real delight. The crispy crust reveals a smooth center. The spinach imparts a fresh, somewhat natural flavor, while the dairy provides a rich, savory richness. It's possible to replace the cheesy element with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a small amount water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix completely until incorporated. If the mixture looks too loose, incorporate some more crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with baking paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, preheat oil to a level of about 1cm. Brown the patties a handful for two to three minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with ample cold water. Boil over a medium heat for about 20 mins or until nearly done, adding more water to maintain the pulses covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Strain the ingredients well and put aside in a container.

Preheat 50% of the