Delight in These 3 Greek Keftedes Dishes

Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek croquettes deliver a tasty combination of savory minced beef with the subtle, sweetly mild taste of fresh leeks, and they are utterly addictive.

Produces 12

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

Wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and season liberally with salt and pepper. Stir completely using your palms then form a several spoonfuls into a ball, flattening a little. Set on a tray and proceed for the remaining of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the fritters in small groups until crispy on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the cooked patties to a tray topped with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The golden crust gives way to a creamy filling. The spinach brings a vibrant, slightly natural taste, while the cheese provides a savory, flavorful richness. Feel free to swap the cheesy element with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the oil in a pan over a medium flame and saute the chopped onion and garlic until translucent, about 4 minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Mix completely until blended. If the mixture seems too loose, add some more breading.

By hand, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly nutritious snack or meal.

Produces 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 flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pot and fill with enough fresh water. Boil over a medium flame for about twenty minutes or until nearly done, pouring more water to keep the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until tender. Strain the mixture well and set aside in a container.

Heat half of the