Enjoy These Delectable Triple Greek Keftedes Creations

Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a flavorful combination of hearty beef with the subtle, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and trim off the root ends and the bulk of the green stalk. Chop into halves lengthways then into half-inch rounds. Put in a deep pan and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Stir well using your hands then shape a few spoonfuls into a patty, flattening a little. Set on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is hot, cook the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the finished fritters to a tray topped with paper towel and permit to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine pleasure. The crispy exterior reveals a soft center. The leafy spinach adds a fresh, moderately earthy taste, while the cheese gives a savory, savory richness. It's possible to replace the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, carefully press out extra water.

Heat the cooking oil in a pan over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until combined. If the dough seems too loose, mix in some more breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and place them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1cm. Cook the patties a handful for two to three minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with plenty of cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the pulses covered if required.

Mix in the burghul and continue cooking until softened. Strain the ingredients completely and set aside in a bowl.

Heat a portion of the