Savor These Tasty 3 Hellenic Keftedes Dishes

Keftedes me Prassa

Small pan-fried patties, often called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These particular leek croquettes present a flavorful combination of hearty ground beef with the delicate, sweetly mild essence of leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and trim off the base and most of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your fingers then mold a couple of spoonfuls into a patty, flattening a slightly. Put on a tray and continue for the remaining of the mixture.

Warm cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in small batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the ready fritters to a plate lined with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crispy exterior reveals a soft interior. The fresh spinach adds a vibrant, moderately green flavor, while the cheese gives a rich, savory richness. Feel free to swap the dairy cheese with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir well until incorporated. If the mixture appears too soft, mix in some extra breadcrumbs.

By hand, shape the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes on both sides, turning so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their golden crust and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

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

Put the brown lentils in a pot and fill with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the lentils immersed if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the mixture completely and reserve in a bowl.

Preheat a portion of the