Savor These Tasty Triple Greek Keftedes Creations

Leek Patties

Small fried croquettes, typically known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes offer a tasty combination of savory ground beef with the delicate, sweetly mild flavour of fresh leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the root ends and most of the green tops. Slice lengthwise along the length then into half-inch pieces. Put in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Stir completely using your fingers then mold a few scoops into a ball, shaping a little. Place on a platter and continue for the rest of the mixture.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the finished croquettes to a plate covered with kitchen paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crispy exterior reveals a creamy center. The leafy spinach imparts a fresh, somewhat green flavor, while the cheese offers a rich, umami creaminess. You can substitute the cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

When using raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Put in a large saucepan with a bit of water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the oil in a pan over a medium heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Combine completely until combined. If the preparation seems too wet, add some additional crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a tray topped with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes each side, rotating so they are golden everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pot and fill with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils covered if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and put aside in a bowl.

Preheat a portion of the