Savor These Triple Hellenic Keftedes Recipes

Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek patties deliver a flavorful fusion of savory ground beef with the delicate, sweetly mild essence of leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the base and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix completely using your palms then form a several scoops into a ball, flattening a little. Put on a platter and proceed for the rest of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the ready croquettes to a plate topped with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The golden outside reveals a soft interior. The spinach brings a vibrant, moderately natural note, while the dairy provides a savory, flavorful richness. You can substitute the cheese with boiled, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

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

Heat the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the mixture appears too wet, incorporate some extra crumbs.

By hand, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a level of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes each side, turning so they are golden all over, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with enough water. Simmer over a medium heat for about 20 mins or until nearly done, adding extra liquid to maintain the pulses covered if needed.

Add the burghul and keep cooking until softened. Strain the mixture well and set aside in a bowl.

Preheat half of the