Enjoy These Delectable 3 Greek Keftedes Recipes

Leek Patties

Small fried croquettes, typically referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters present a delicious combination of savory minced beef with the gentle, slightly sweet flavour of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and most of the green tops. Slice in half longways then into half-inch pieces. Put in a deep frying pan and cover with water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine thoroughly using your palms then form a several scoops into a croquette, pressing a little. Put on a tray and continue for the remaining of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Remove the finished fritters to a dish covered with paper towel and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a real treat. The crispy outside reveals a smooth center. The fresh spinach imparts a fresh, somewhat earthy flavor, while the grated cheese offers a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using fresh spinach, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly remove extra water.

Heat the olive oil in a skillet over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Combine completely until blended. If the dough looks too wet, add some additional breading.

By hand, shape the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and put them on a plate covered with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to keep the pulses covered if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a bowl.

Warm half of the