Savor These Three Greek Keftedes Creations

Leek Croquettes

Petite crispy fritters, commonly called keftedes, represent a beloved speciality in Sephardic cooking. These leek patties deliver a tasty blend of hearty beef with the gentle, slightly sweet taste of tender leeks, making them truly crave-worthy.

Makes 12

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

Wash the leeks carefully and remove the root ends and the majority of the dark green parts. Slice in half lengthways then into half-inch rounds. Place in a deep pan and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with salt and pepper. Stir thoroughly using your hands then form a few tablespoonfuls into a patty, shaping a bit. Put on a plate and repeat for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the finished fritters to a dish topped with paper towel and allow to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a true delight. The crunchy crust opens up to a creamy center. The leafy spinach imparts a fresh, moderately earthy note, while the grated cheese offers a savory, umami creaminess. You can substitute the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount hot water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the mixture seems too soft, incorporate some additional breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but more compact than an egg, and put them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the legumes immersed if needed.

Add the burghul and continue cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Preheat half of the