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Enjoy These Tasty Triple Hellenic Keftedes Recipes
Keftedes me Prassa
Bite-sized fried patties, typically known as keftedes, represent a cherished signature dish in Sephardic culinary traditions. These particular leek patties deliver a flavorful combination of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, and they are absolutely crave-worthy.
Makes 12
- 4 leeks
- 250g minced beef
- 2 large eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp dill, diced
- 1 tbsp fresh parsley, diced
- ½ tsp paprika
- Olive oil, for pan-frying
- Lemon wedges, to garnish
Thoroughly wash the green leeks well and cut away the root ends and most of the dark green parts. Slice in half longways then into 1.5-centimeter slices. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until softened.
Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with salt and pepper. Combine thoroughly using your hands then form a several tablespoonfuls into a croquette, flattening a bit. Set on a plate and proceed for the balance of the preparation.
Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the patties in batches until crispy on all sides. (Do not fill the pan as this drops the heat of the oil.) Take out the ready patties to a plate covered with paper towel and permit to cool.
Serve with fresh lemon.
Keftes de Espinacha
These amazing spinach with cheese fritters are a true pleasure. The crunchy crust opens up to a soft interior. The fresh spinach brings a vibrant, slightly green note, while the grated cheese provides a deep, flavorful creaminess. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.
Yields 16–18
- 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
- 3 tbsp olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 100g kefalotyri, grated finely
- 80g creamy ricotta
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g dry breadcrumbs (1¼ cups), plus extra if required
- 3 eggs
- Olive oil for frying (or neutral oil)
- Fresh lemon, to garnish
If using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then press out any excess liquid and reserve.
If using previously frozen spinach, completely press out unwanted moisture.
Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until translucent, about four minutes. Take off the stove.
Put the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until incorporated. If the dough seems too loose, incorporate some additional breadcrumbs.
By hand, mold the preparation into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and set them on a tray topped with parchment paper. Seal and refrigerate for at least one hour.
In a wide pan over medium heat, warm olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, rotating so they are golden all over, then transfer on kitchen roll.
Present with lemon wedges.
Lentil Croquettes
Featuring a crispy exterior and moist center, these fritters are not only delicious but also a highly wholesome appetizer or meal.
Yields 12
- 45g brown lentils (0.25 cup)
- 90g cracked wheat (½ cup)
- 125ml extra virgin oil (half a cup)
- 1 large onion, chopped small
- 1 tsp ground cumin
- 1 tbsp fresh mint, minced
- 1 tbsp flat-leaf parsley, minced
- 1 fresh egg
- Seasoning, to taste
- Yogurt and lemon wedges, to accompany
Add the lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the legumes submerged if needed.
Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl.
Heat a portion of the
Katherine Bryant
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