Savor These Delectable Three Greek Keftedes Creations

Leek Patties

Small crispy croquettes, typically called keftedes, represent a beloved delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of hearty beef with the delicate, sweetly mild essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks well and remove the roots and the majority of the green tops. Cut lengthwise along the length then into half-inch pieces. Place in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir well using your palms then form a several tablespoonfuls into a croquette, shaping a bit. Put on a platter and continue for the remaining of the mixture.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in small batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a tray lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crunchy outside opens up to a soft interior. The spinach brings a vibrant, moderately natural note, while the cheese offers a rich, savory richness. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, clean it carefully, removing any stalks, and cut into it into big pieces. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully remove extra water.

Heat the olive oil in a pan over a medium heat and saute the chopped onion and garlic until translucent, about 4 minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the preparation looks too soft, incorporate some additional breadcrumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and set them on a plate topped with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes each side, turning so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and fill with ample water. Boil over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the lentils immersed if necessary.

Add the cracked wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a bowl.

Preheat half of the