Enjoy These Tasty Triple Greek Keftedes Creations

Leek Patties

Bite-sized fried fritters, commonly called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These leek croquettes present a tasty blend of savory beef with the delicate, slightly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the base and most of the dark green parts. Chop lengthwise lengthways then into half-inch pieces. Place in a large skillet and submerge with water, then simmer over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and season liberally with salt and pepper. Stir well using your hands then shape a couple of scoops into a patty, shaping a little. Put on a tray and repeat for the remaining of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a plate lined with paper towel and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a genuine treat. The crispy exterior reveals a smooth filling. The fresh spinach brings a vibrant, slightly earthy note, while the grated cheese provides a deep, flavorful richness. Feel free to swap the dairy cheese with boiled, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it well, getting rid of any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and set aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Preheat the oil in a pan over a moderate heat and saute the onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too wet, incorporate some more breading.

By hand, mold the dough into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a tray lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the lentils submerged if necessary.

Add the cracked wheat and keep cooking until tender. Drain the ingredients completely and put aside in a bowl.

Heat a portion of the