Enjoy These Tasty Three Greek Keftedes Creations

Leek Croquettes

Bite-sized fried fritters, commonly referred to as keftedes, stand as a beloved delicacy in Jewish cooking. These particular leek patties present a tasty combination of rich beef with the delicate, sweetly mild essence of leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the roots and most of the green tops. Chop in half along the length then into half-inch rounds. Place in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and flavor well with pepper and salt. Stir well using your palms then shape a several tablespoonfuls into a patty, pressing a slightly. Place on a plate and continue for the rest of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the patties in batches until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the finished patties to a tray topped with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true delight. The crunchy exterior opens up to a soft interior. The spinach imparts a bright, somewhat natural taste, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it well, removing any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For defrosted spinach, thoroughly remove extra water.

Warm the oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Mix well until incorporated. If the mixture looks too wet, mix in some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a saucepan and cover with plenty of cold water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to maintain the legumes covered if needed.

Mix in the burghul and proceed cooking until softened. Strain the mixture completely and reserve in a mixing bowl.

Preheat half of the