Enjoy These Three Greek Keftedes Dishes

Keftedes me Prassa

Bite-sized fried croquettes, typically referred to as keftedes, represent a cherished delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a tasty blend of hearty ground beef with the gentle, sweetly mild essence of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and trim off the base and most of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Put in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your fingers then shape a several spoonfuls into a ball, flattening a bit. Put on a plate and proceed for the rest of the mixture.

Heat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the finished patties to a dish covered with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a genuine treat. The golden crust reveals a soft interior. The fresh spinach adds a vibrant, slightly earthy taste, while the grated cheese offers a deep, flavorful richness. You can substitute the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For defrosted spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and season with seasoning. Combine completely until combined. If the mixture appears too loose, mix in some extra crumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a amount of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, turning so they are golden brown all over, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only delicious but also a extremely wholesome snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until tender. Strain the ingredients thoroughly and set aside in a container.

Preheat 50% of the