Enjoy These Triple Greek Keftedes Dishes
Leek Patties
Petite pan-fried fritters, commonly called keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek croquettes offer a flavorful combination of rich minced beef with the delicate, sweetly mild essence of leeks, and they are truly irresistible.
Produces 12
- 4 leeks
- 250g ground beef
- 2 fresh eggs
- 1 tbsp matzo meal
- 1 tbsp dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp mild paprika
- Extra virgin olive oil, for cooking
- Lemon wedges, to accompany
Wash the fresh leeks well and remove the root ends and most of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.
Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Stir thoroughly using your fingers then mold a several tablespoonfuls into a patty, flattening a bit. Set on a platter and continue for the rest of the preparation.
Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in small batches until golden on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Transfer the ready fritters to a dish topped with absorbent paper and permit to cool.
Offer with lemon wedges.
Keftes de Espinacha
These delightful spinach with cheese patties are a real treat. The crispy exterior gives way to a creamy interior. The fresh spinach adds a vibrant, moderately green taste, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheese with boiled, crushed spuds if you like.
Produces 16–18
- 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
- 3 tbsp extra virgin oil
- 1 onion, minced
- 2 garlic cloves, finely chopped
- 100g salty cheese, shredded
- 80g creamy ricotta
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g dry breadcrumbs (about 1.25 cups), with more if necessary
- 3 eggs
- Oil for deep-frying (or alternatively vegetable oil)
- Fresh lemon, to accompany
If using fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.
If using previously frozen spinach, carefully squeeze out extra water.
Heat the oil in a pan over a medium heat and saute the onion and garlic until softened, about four minutes. Remove from the heat.
Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until incorporated. If the preparation seems too loose, mix in some more breadcrumbs.
With your fingers, shape the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and place them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.
In a big skillet over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are crispy completely, then place on paper towel.
Offer with lemon wedges.
Lentil Patties
Boasting a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.
Produces 12
- 45g brown lentils (¼ cup)
- 90g cracked wheat (0.5 cup)
- 125ml oil (½ cup)
- 1 yellow onion, finely diced
- 1 tsp cumin powder
- 1 tbsp chopped mint, minced
- 1 tbsp fresh parsley, diced
- 1 fresh egg
- Seasoning, to liking
- Yogurt and lemon wedges, to garnish
Place the dry lentils in a pan and fill with plenty of water. Boil over a medium heat for about 20 mins or until nearly done, adding more water to maintain the legumes covered if needed.
Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients well and put aside in a mixing bowl.
Preheat a portion of the
