Savor These Tasty Triple Greek Keftedes Recipes

Leek Patties

Bite-sized fried patties, often referred to as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These particular leek patties present a flavorful combination of hearty beef with the subtle, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks carefully and trim off the roots and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir well using your fingers then form a couple of tablespoonfuls into a croquette, flattening a bit. Set on a tray and repeat for the balance of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the finished fritters to a tray lined with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real delight. The crunchy exterior gives way to a smooth center. The leafy spinach imparts a vibrant, moderately earthy taste, while the cheese provides a rich, flavorful creaminess. You can substitute the cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

If using raw spinach, rinse it well, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until combined. If the dough looks too soft, mix in some extra breading.

Using your hands, form the dough into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate covered with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes per side, flipping so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with plenty of water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to maintain the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the