Enjoy These Three Greek Keftedes Dishes

Leek Croquettes

Bite-sized fried croquettes, often called keftedes, are a cherished speciality in Jewish cooking. These leek croquettes deliver a delicious fusion of rich minced beef with the subtle, mildly sweet taste of leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and trim off the roots and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season well with seasoning. Stir completely using your palms then form a few scoops into a croquette, pressing a slightly. Put on a platter and continue for the rest of the preparation.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the cooked patties to a dish covered with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a true delight. The golden crust gives way to a soft interior. The fresh spinach adds a fresh, slightly green taste, while the dairy offers a savory, umami smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it well, removing any stalks, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then press out any excess liquid and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a container and spice with pepper and salt. Combine completely until incorporated. If the preparation appears too loose, incorporate some additional breading.

By hand, shape the preparation into oval shapes a bit bigger than a nut but more compact than an egg, and put them on a tray lined with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to keep the lentils submerged if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a bowl.

Heat a portion of the