Savor These Three Greek Keftedes Dishes

Keftedes me Prassa

Small crispy patties, often known as keftedes, stand as a treasured speciality in Jewish culinary traditions. These particular leek fritters deliver a flavorful combination of savory beef with the subtle, sweetly mild flavour of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the green leeks carefully and trim off the root ends and most of the green stalk. Cut in half lengthways then into half-inch slices. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Mix completely using your palms then form a several spoonfuls into a ball, pressing a little. Set on a tray and repeat for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, cook the patties in small batches until crispy on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a dish topped with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real delight. The crunchy crust gives way to a creamy center. The fresh spinach adds a bright, moderately earthy note, while the dairy gives a rich, savory richness. You can substitute the cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the mixture appears too loose, add some additional crumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut but more compact than an egg, and put them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding additional water to keep the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and reserve in a bowl.

Heat a portion of the