Savor These Three Greek Keftedes Creations
Leek Croquettes
Bite-sized fried fritters, typically referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties present a tasty combination of rich minced beef with the gentle, slightly sweet essence of leeks, making them absolutely addictive.
Makes 12
- 4 large leeks
- 250g ground beef meat
- 2 large eggs
- 1 tbsp breadcrumbs
- 1 tbsp fresh dill, diced
- 1 tbsp fresh parsley, minced
- ½ tsp sweet paprika
- Extra virgin olive oil, for frying
- Fresh lemon wedges, to serve
Thoroughly wash the leeks properly and cut away the root ends and most of the dark green parts. Slice in half longways then into half-inch pieces. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until softened.
Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Stir well using your palms then shape a couple of scoops into a croquette, shaping a little. Put on a plate and proceed for the remaining of the ingredients.
Warm oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, brown the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the cooked fritters to a dish topped with absorbent paper and permit to cool.
Serve with lemon wedges.
Spinach Patties
These spinach with cheese croquettes are a real delight. The crunchy exterior reveals a creamy interior. The fresh spinach adds a fresh, somewhat natural taste, while the cheese gives a rich, umami creaminess. You can substitute the cheesy element with boiled, pureed potato if you like.
Yields 16–18
- 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
- 3 tbsp oil
- 1 large onion, diced small
- 2 garlic pieces, minced
- 100g kefalotyri, grated finely
- 80g ricotta
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g breadcrumbs (1¼ cups), plus extra if needed
- 3 eggs
- Olive oil for frying (or use vegetable oil)
- Fresh lemon, to accompany
For leafy greens, wash it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.
When working with previously frozen spinach, carefully remove excess liquid.
Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until tender, about 4 minutes. Take off the stove.
Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Combine thoroughly until incorporated. If the dough looks too wet, incorporate some additional breadcrumbs.
With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and set them on a tray topped with wax paper. Cover and chill for at least 1 hour.
In a big skillet over medium heat, preheat olive oil to a depth of about half an inch. Fry the patties a small batch for two to three minutes per side, flipping so they are golden brown all over, then place on kitchen roll.
Offer with lemon wedges.
Lentil Croquettes
Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or dish.
Yields 12
- 45g dried brown lentils (¼ cup)
- 90g bulgur wheat (half a cup)
- 125ml extra virgin oil (0.5 cup)
- 1 large onion, minced
- 1 tsp ground cumin
- 1 tbsp chopped mint, minced
- 1 tbsp fresh parsley, minced
- 1 large egg
- Salt and pepper, to preference
- Greek yoghurt and lemon slices, to garnish
Add the brown lentils in a pot and submerge with ample water. Boil over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the pulses covered if necessary.
Add the burghul and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.
Preheat half of the
