Delight in These Triple Hellenic Keftedes Dishes

Keftedes me Prassa

Bite-sized pan-fried patties, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a tasty fusion of hearty minced beef with the subtle, sweetly mild flavour of leeks, rendering them truly addictive.

Yields 12

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

Wash the fresh leeks carefully and remove the base and most of the green tops. Cut lengthwise longways then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Combine well using your palms then mold a few tablespoonfuls into a ball, shaping a slightly. Set on a plate and continue for the remaining of the preparation.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Take out the finished fritters to a plate topped with paper towel and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a genuine delight. The crunchy exterior reveals a smooth filling. The spinach imparts a vibrant, moderately green taste, while the cheese offers a deep, flavorful creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic until translucent, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the mixture appears too wet, incorporate some additional breading.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a plate covered with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, warm oil to a level of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the pulses covered if required.

Add the cracked wheat and continue cooking until softened. Drain the mixture completely and set aside in a bowl.

Warm half of the