Savor These Delectable Triple Hellenic Keftedes Dishes

Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly known as keftedes, represent a cherished speciality in Jewish cooking. These leek croquettes deliver a delicious fusion of rich beef with the gentle, mildly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks properly and cut away the base and the bulk of the green tops. Chop lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir well using your fingers then form a few tablespoonfuls into a ball, shaping a slightly. Put on a tray and continue for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Remove the cooked croquettes to a tray lined with paper towel and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real treat. The crunchy crust reveals a smooth interior. The fresh spinach brings a fresh, moderately natural note, while the dairy gives a savory, umami richness. It's possible to replace the dairy cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and reserve.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and saute the onion and garlic cloves until translucent, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until incorporated. If the preparation seems too wet, add some additional crumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including more water to maintain the pulses immersed if needed.

Mix in the burghul and proceed cooking until tender. Remove the water from the mixture completely and put aside in a mixing bowl.

Heat a portion of the