Delight in These Three Hellenic Keftedes Creations

Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek patties deliver a flavorful fusion of savory ground beef with the delicate, slightly sweet taste of fresh leeks, making them truly irresistible.

Produces 12

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

Wash the leeks properly and cut away the root ends and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix completely using your palms then shape a several scoops into a patty, pressing a bit. Put on a tray and repeat for the balance of the ingredients.

Heat oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, cook the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready fritters to a tray lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true treat. The crispy crust reveals a soft filling. The fresh spinach adds a bright, somewhat green taste, while the cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it well, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using previously frozen spinach, completely press out excess liquid.

Warm the oil in a pan over a medium flame and fry the onion and minced garlic until softened, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the preparation seems too wet, mix in some more crumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a depth of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until partially softened, including additional water to maintain the pulses covered if necessary.

Add the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul well and set aside in a container.

Preheat half of the