Savor These Delectable 3 Greek Keftedes Creations

Leek Croquettes

Bite-sized crispy croquettes, commonly called keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek patties offer a tasty combination of rich beef with the delicate, sweetly mild taste of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and trim off the roots and most of the dark green parts. Cut in half along the length then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your fingers then shape a several tablespoonfuls into a patty, flattening a little. Set on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the finished patties to a dish covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a real pleasure. The golden crust reveals a smooth filling. The leafy spinach adds a fresh, somewhat earthy taste, while the cheese offers a rich, flavorful richness. Feel free to swap the cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a small amount liquid over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Warm the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Combine well until incorporated. If the dough looks too soft, mix in some more breading.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and set them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes on both sides, turning so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with enough water. Simmer over a medium flame for about 20 mins or until partially softened, including additional water to ensure the legumes submerged if required.

Stir in the cracked wheat and continue cooking until tender. Drain the mixture completely and reserve in a container.

Warm 50% of the