Savor These 3 Hellenic Keftedes Creations

Leek Croquettes

Small pan-fried fritters, often referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek patties present a tasty blend of hearty ground beef with the delicate, mildly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and remove the roots and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and flavor well with seasoning. Stir completely using your fingers then shape a several tablespoonfuls into a croquette, shaping a slightly. Put on a platter and continue for the balance of the mixture.

Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is ready, fry the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish lined with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The golden exterior gives way to a creamy interior. The fresh spinach imparts a bright, moderately green flavor, while the dairy offers a rich, savory creaminess. Feel free to swap the dairy cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then press out any extra water and reserve.

For thawed frozen spinach, completely remove extra water.

Heat the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the mixture seems too loose, mix in some extra breading.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and place them on a plate topped with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes each side, turning so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

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

Put the lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to ensure the lentils covered if required.

Stir in the burghul and proceed cooking until tender. Strain the ingredients thoroughly and reserve in a bowl.

Heat half of the