Savor These Delectable 3 Hellenic Keftedes Dishes

Leek Patties

Bite-sized fried patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty combination of hearty minced beef with the delicate, slightly sweet taste of tender leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the root ends and most of the dark green parts. Cut in half longways then into half-inch slices. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with pepper and salt. Mix well using your fingers then form a several spoonfuls into a patty, flattening a little. Place on a platter and continue for the rest of the preparation.

Preheat olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the patties in small groups until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the finished fritters to a plate covered with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The crispy crust reveals a creamy interior. The fresh spinach adds a fresh, slightly green flavor, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, completely remove extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until combined. If the preparation looks too wet, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet lined with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1 centimeter. Cook the patties a handful for two to three minutes each side, flipping so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pan and fill with plenty of cold water. Boil over a medium flame for about twenty minutes or until partially softened, adding more water to keep the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm 50% of the