Delight in These Delectable Three Greek Keftedes Recipes

Leek Patties

Petite fried fritters, typically known as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a delicious fusion of hearty beef with the subtle, mildly sweet taste of leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and remove the roots and the bulk of the green stalk. Cut lengthwise along the length then into half-inch rounds. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with pepper and salt. Combine well using your fingers then shape a several tablespoonfuls into a ball, shaping a bit. Set on a platter and repeat for the balance of the preparation.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is hot, brown the patties in small batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the cooked fritters to a tray covered with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy outside opens up to a smooth interior. The leafy spinach adds a vibrant, slightly natural note, while the grated cheese offers a rich, flavorful creaminess. You can substitute the cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

For leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a medium heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too wet, mix in some additional breadcrumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an large egg, and place them on a tray lined with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Fry the patties a small batch for two to three minutes on both sides, turning so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to ensure the lentils submerged if needed.

Add the burghul and keep cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Heat a portion of the