Delight in These Three Greek Keftedes Dishes
Keftedes me Prassa
Petite fried patties, commonly known as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek patties deliver a flavorful blend of hearty beef with the subtle, sweetly mild taste of fresh leeks, making them absolutely crave-worthy.
Yields 12
- 4 large leeks
- 250g minced beef
- 2 fresh eggs
- 1 tbsp breadcrumbs
- 1 tbsp chopped dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp mild paprika
- Extra virgin olive oil, for pan-frying
- Fresh lemon wedges, to accompany
Thoroughly wash the green leeks properly and remove the base and the majority of the green stalk. Cut into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.
Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Combine well using your hands then shape a few scoops into a ball, flattening a slightly. Set on a platter and continue for the remaining of the preparation.
Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Take out the ready patties to a tray covered with kitchen paper and permit to cool.
Present with fresh lemon.
Spinach Croquettes
These delightful cheesy spinach croquettes are a genuine pleasure. The crispy exterior opens up to a soft filling. The leafy spinach brings a bright, slightly natural taste, while the dairy offers a deep, umami creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you wish.
Yields 16–18
- 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
- 3 tbsp extra virgin oil
- 1 onion, minced
- 2 garlic pieces, finely chopped
- 100g kefalotyri, shredded
- 80g ricotta
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g crumbs (1 and ¼ cups), additional if required
- 3 large eggs
- Oil for frying (or neutral oil)
- Lemon slices, to garnish
When using raw spinach, wash it well, removing any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.
When working with previously frozen spinach, thoroughly press out unwanted moisture.
Preheat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about 4 minutes. Turn off the stove.
Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a container and spice with pepper and salt. Mix well until incorporated. If the dough looks too loose, add some additional breadcrumbs.
Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a tray covered with baking paper. Seal and refrigerate for at least one hour.
In a big skillet over moderate heat, warm oil to a depth of about half an inch. Brown the patties a few at a time for a couple of minutes per side, rotating so they are crispy completely, then place on paper towel.
Serve with lemon wedges.
Kroketes Fakes
Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a extremely healthy bite or main course.
Yields 12
- 45g dried brown lentils (¼ cup)
- 90g burghul (0.5 cup)
- 125ml olive oil (½ cup)
- 1 large onion, chopped small
- 1 tsp cumin powder
- 1 tbsp chopped mint, diced
- 1 tbsp fresh parsley, minced
- 1 egg
- Seasoning, to preference
- Creamy yogurt and lemon wedges, to serve
Place the dry lentils in a pot and fill with ample water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to ensure the pulses covered if needed.
Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.
Heat a portion of the
