Delight in These Delectable Triple Hellenic Keftedes Recipes

Leek Croquettes

Petite fried fritters, commonly known as keftedes, stand as a cherished speciality in Sephardic cuisine. These leek croquettes present a delicious fusion of hearty beef with the delicate, mildly sweet taste of leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and season generously with pepper and salt. Combine thoroughly using your fingers then mold a couple of scoops into a ball, pressing a little. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, fry the patties in batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a plate covered with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a genuine treat. The golden crust gives way to a creamy filling. The leafy spinach imparts a fresh, moderately green flavor, while the cheese gives a deep, savory smoothness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to serve

For fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Put in a deep pan with a bit of water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix completely until blended. If the preparation looks too soft, incorporate some extra crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a baking sheet topped with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a level of about 1cm. Brown the patties a few at a time for a couple of minutes on both sides, turning so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a highly healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and fill with ample water. Cook over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to maintain the pulses immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a bowl.

Warm a portion of the