Enjoy These Three Greek Keftedes Dishes
Leek Patties
Small crispy croquettes, often called keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek patties offer a delicious blend of hearty minced beef with the subtle, slightly sweet essence of leeks, and they are absolutely irresistible.
Yields 12
- 4 large leeks
- 250g minced beef
- 2 large eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp dill, finely chopped
- 1 tbsp flat-leaf parsley, diced
- ½ tsp mild paprika
- Olive oil, for pan-frying
- Lemon wedges, to garnish
Thoroughly wash the leeks well and cut away the roots and most of the green stalk. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until tender.
Remove the water from the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor generously with pepper and salt. Stir well using your fingers then mold a several scoops into a patty, flattening a slightly. Put on a plate and proceed for the rest of the preparation.
Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in small groups until golden brown on both sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready patties to a tray topped with kitchen paper and permit to cool.
Offer with lemon slices.
Spinach Croquettes
These amazing spinach and cheese fritters are a true delight. The golden exterior gives way to a soft filling. The fresh spinach adds a bright, moderately green taste, while the cheese provides a savory, savory richness. You can substitute the cheese with boiled, crushed potato if you wish.
Yields 16–18
- 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
- 3 tbsp extra virgin oil
- 1 yellow onion, minced
- 2 cloves of garlic, finely chopped
- 100g salty cheese, grated finely
- 80g creamy ricotta
- ½ tsp fresh nutmeg
- ½ tsp paprika
- 120g breadcrumbs (1¼ cups), plus extra if necessary
- 3 fresh eggs
- Oil for pan-frying (or use neutral oil)
- Lemon wedges, to garnish
When using leafy greens, wash it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any remaining moisture and put aside.
If using defrosted spinach, completely squeeze out excess liquid.
Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until tender, about a few minutes. Take off the flame.
Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a container and spice with pepper and salt. Mix thoroughly until combined. If the mixture looks too wet, incorporate some more crumbs.
With your fingers, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray lined with parchment paper. Wrap and cool for at least one hour.
In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown everywhere, then place on paper towel.
Present with fresh lemon.
Lentil Croquettes
Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.
Makes 12
- 45g brown lentils (0.25 cup)
- 90g cracked wheat (half a cup)
- 125ml olive oil (half a cup)
- 1 yellow onion, finely diced
- 1 tsp ground cumin
- 1 tbsp chopped mint, minced
- 1 tbsp fresh parsley, chopped
- 1 large egg
- Salt and pepper, to taste
- Creamy yogurt and lemon wedges, to accompany
Put the lentils in a pan and submerge with plenty of cold water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the legumes immersed if required.
Stir in the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.
Heat a portion of the
