Savor These 3 Hellenic Keftedes Recipes
Leek Patties
Bite-sized crispy croquettes, often called keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious fusion of savory minced beef with the subtle, sweetly mild flavour of leeks, making them utterly crave-worthy.
Makes 12
- 4 large leeks
- 250g minced beef meat
- 2 fresh eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, minced
- 1 tbsp fresh parsley, diced
- ½ tsp sweet paprika
- Oil, for frying
- Lemon slices, to garnish
Wash the leeks properly and trim off the base and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.
Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and spice and flavor well with salt and pepper. Combine well using your palms then shape a several tablespoonfuls into a croquette, flattening a bit. Set on a plate and continue for the rest of the ingredients.
Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray topped with kitchen paper and allow to drain.
Serve with lemon slices.
Spinach Patties
These delightful spinach and cheese patties are a real delight. The golden crust reveals a smooth filling. The spinach brings a vibrant, moderately green taste, while the grated cheese provides a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, pureed potato if you like.
Makes 16–18
- 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
- 3 tbsp extra virgin oil
- 1 onion, diced small
- 2 garlic cloves, crushed
- 100g kefalotyri, grated
- 80g creamy ricotta
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g crumbs (1¼ cups), additional if necessary
- 3 fresh eggs
- Cooking oil for deep-frying (or use neutral oil)
- Lemon wedges, to accompany
When using fresh spinach, clean it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once softened, strain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.
For thawed frozen spinach, completely remove unwanted moisture.
Warm the oil in a pan over a medium flame and fry the onion and garlic cloves until tender, about 4 minutes. Take off the heat.
Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the mixture appears too wet, add some extra crumbs.
With your fingers, form the dough into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a tray covered with baking paper. Seal and chill for at least 60 minutes.
In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then put on paper towel.
Serve with lemon wedges.
Kroketes Fakes
With their crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.
Yields 12
- 45g dry lentils (¼ cup)
- 90g bulgur wheat (half a cup)
- 125ml oil (½ cup)
- 1 large onion, chopped small
- 1 tsp cumin powder
- 1 tbsp fresh mint, minced
- 1 tbsp parsley, diced
- 1 large egg
- Salt and pepper, to taste
- Yogurt and fresh lemon, to garnish
Add the brown lentils in a pot and submerge with ample water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring additional water to ensure the legumes submerged if necessary.
Add the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.
Preheat a portion of the
