Savor These Three Greek Keftedes Creations
Leek Patties
Small pan-fried fritters, often called keftedes, represent a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious fusion of savory minced beef with the delicate, mildly sweet flavour of fresh leeks, making them utterly addictive.
Yields 12
- 4 leeks
- 250g minced beef meat
- 2 large eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, minced
- 1 tbsp parsley, finely chopped
- ½ tsp sweet paprika
- Extra virgin olive oil, for cooking
- Lemon wedges, to garnish
Thoroughly wash the leeks well and cut away the base and the majority of the dark green parts. Cut in half longways then into half-inch slices. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until tender.
Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Combine well using your palms then shape a couple of scoops into a ball, shaping a bit. Put on a platter and repeat for the rest of the preparation.
Preheat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in small batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the cooked patties to a plate topped with paper towel and permit to rest.
Present with fresh lemon.
Spinach Patties
These spinach with cheese patties are a real pleasure. The crunchy outside reveals a soft filling. The spinach imparts a vibrant, somewhat natural note, while the dairy offers a savory, flavorful richness. You can substitute the cheese with boiled, pureed spuds if you wish.
Produces 16–18
- 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 100g hard cheese, shredded
- 80g soft cheese
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g dry breadcrumbs (about 1.25 cups), additional if needed
- 3 fresh eggs
- Oil for frying (or use sunflower oil)
- Lemon wedges, to accompany
When using fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a little liquid over a medium flame. Once softened, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.
When working with thawed frozen spinach, completely remove extra water.
Heat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the stove.
Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until combined. If the dough looks too loose, add some more breadcrumbs.
By hand, form the dough into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.
In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are crispy completely, then place on kitchen roll.
Present with lemon slices.
Lentil Croquettes
Boasting a golden crust and soft inside, these fritters are not only tasty but also a wonderfully healthy snack or meal.
Makes 12
- 45g dried brown lentils (¼ cup)
- 90g bulgur wheat (0.5 cup)
- 125ml olive oil (half a cup)
- 1 large onion, chopped small
- 1 tsp ground cumin
- 1 tbsp mint leaves, minced
- 1 tbsp fresh parsley, chopped
- 1 fresh egg
- Salt and pepper, to taste
- Yogurt and lemon slices, to garnish
Put the brown lentils in a saucepan and cover with plenty of water. Boil over a medium flame for about 20 minutes or until almost cooked, including additional water to keep the lentils immersed if required.
Add the cracked wheat and continue cooking until softened. Remove the water from the mixture well and put aside in a bowl.
Heat half of the
