Delight in These 3 Hellenic Keftedes Dishes

Leek Croquettes

Bite-sized fried patties, typically called keftedes, stand as a treasured speciality in Jewish cooking. These leek croquettes offer a tasty fusion of rich beef with the gentle, slightly sweet flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and cut away the base and the bulk of the dark green parts. Chop into halves lengthways then into half-inch rounds. Transfer in a deep pan and cover with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, flattening a little. Place on a platter and continue for the rest of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the ready fritters to a plate lined with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real treat. The crunchy exterior opens up to a soft center. The fresh spinach adds a fresh, moderately green taste, while the dairy provides a deep, umami richness. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Combine well until combined. If the mixture appears too soft, incorporate some additional breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about half an inch. Cook the croquettes a handful for two to three minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and cover with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, adding more water to keep the legumes immersed if required.

Mix in the burghul and keep cooking until softened. Drain the ingredients well and put aside in a container.

Heat half of the