Delight in These Tasty 3 Hellenic Keftedes Recipes

Leek Croquettes

Petite crispy croquettes, commonly called keftedes, represent a cherished signature dish in Sephardic cooking. These wonderful leek croquettes deliver a flavorful combination of rich beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

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

Clean the leeks carefully and cut away the base and the majority of the green tops. Slice in half lengthways then into half-inch pieces. Put in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with pepper and salt. Mix completely using your palms then form a several tablespoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the fritters in small groups until crispy on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a tray topped with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a true delight. The crunchy outside opens up to a soft interior. The fresh spinach brings a vibrant, moderately green flavor, while the dairy provides a savory, flavorful richness. It's possible to replace the cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using leafy greens, clean it carefully, removing any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then remove any extra water and set aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Mix completely until combined. If the mixture looks too wet, mix in some additional breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a nut but more compact than an egg, and put them on a plate covered with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes per side, rotating so they are golden completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with ample water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Preheat half of the