Savor These 3 Greek Keftedes Creations
Keftedes me Prassa
Petite crispy fritters, typically called keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, sweetly mild essence 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 dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp paprika
- Extra virgin olive oil, for cooking
- Fresh lemon wedges, to serve
Clean the leeks carefully and trim off the roots and most of the green tops. Slice into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.
Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and flavor well with salt and pepper. Combine well using your fingers then mold a couple of scoops into a ball, flattening a slightly. Place on a plate and proceed for the remaining of the preparation.
Heat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a plate lined with kitchen paper and allow to drain.
Present with fresh lemon.
Spinach Croquettes
These delightful cheesy spinach croquettes are a real pleasure. The crispy exterior gives way to a soft filling. The spinach adds a bright, slightly natural note, while the dairy provides a rich, flavorful richness. It's possible to replace the cheesy element with steamed, mashed potato if you prefer.
Yields 16–18
- 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
- 3 tbsp extra virgin oil
- 1 yellow onion, minced
- 2 garlic pieces, minced
- 100g salty cheese, shredded
- 80g creamy ricotta
- ½ tsp grated nutmeg
- ½ tsp mild spice
- 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
- 3 large eggs
- Olive oil for deep-frying (or use neutral oil)
- Fresh lemon, to accompany
For fresh spinach, rinse it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.
For previously frozen spinach, carefully remove unwanted moisture.
Warm the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about four minutes. Remove from the flame.
Place the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Stir thoroughly until incorporated. If the dough seems too wet, incorporate some more breadcrumbs.
With your fingers, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with parchment paper. Seal and chill for at least 1 hour.
In a large frying pan over medium heat, preheat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes on both sides, turning so they are crispy completely, then place on kitchen roll.
Present with lemon slices.
Lentil Croquettes
Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly wholesome appetizer or dish.
Produces 12
- 45g dried brown lentils (0.25 cup)
- 90g cracked wheat (½ cup)
- 125ml extra virgin oil (½ cup)
- 1 large onion, finely diced
- 1 tsp cumin spice
- 1 tbsp chopped mint, diced
- 1 tbsp flat-leaf parsley, chopped
- 1 fresh egg
- Seasoning, to taste
- Greek yoghurt and lemon wedges, to accompany
Place the lentils in a pot and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the lentils covered if necessary.
Add the bulgur wheat and continue cooking until tender. Drain the ingredients well and put aside in a container.
Warm a portion of the
