Enjoy These Delectable Three Greek Keftedes Creations

Keftedes me Prassa

Bite-sized crispy patties, typically known as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These leek croquettes present a tasty blend of hearty minced beef with the delicate, sweetly mild taste of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the base and most of the green tops. Cut in half longways then into half-inch slices. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Mix thoroughly using your hands then shape a couple of scoops into a croquette, pressing a slightly. Put on a tray and continue for the rest of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, fry the patties in batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the finished fritters to a tray topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The golden outside opens up to a soft filling. The leafy spinach brings a bright, moderately earthy flavor, while the grated cheese gives a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a strainer for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine completely until incorporated. If the preparation seems too loose, mix in some additional breading.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a tray topped with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, warm oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes each side, flipping so they are golden brown completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pan and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and keep cooking until softened. Strain the ingredients completely and reserve in a bowl.

Heat 50% of the