Delight in These Tasty 3 Greek Keftedes Recipes
Keftedes me Prassa
Petite pan-fried croquettes, typically known as keftedes, are a beloved delicacy in Sephardic culinary traditions. These wonderful leek fritters offer a delicious blend of savory ground beef with the delicate, sweetly mild flavour of leeks, rendering them truly irresistible.
Yields 12
- 4 leeks
- 250g ground beef meat
- 2 large eggs
- 1 tbsp breadcrumbs
- 1 tbsp fresh dill, diced
- 1 tbsp flat-leaf parsley, diced
- ½ tsp paprika
- Oil, for pan-frying
- Lemon slices, to accompany
Wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Transfer in a large skillet and cover with water, then heat over a moderate heat for about twenty minutes or until cooked through.
Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Combine thoroughly using your hands then shape a few scoops into a patty, pressing a bit. Put on a tray and continue for the remaining of the preparation.
Warm oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the patties in batches until golden on each side. (Do not fill the pan as this drops the heat of the cooking oil.) Transfer the cooked fritters to a plate covered with kitchen paper and allow to rest.
Present with fresh lemon.
Keftes de Espinacha
These amazing spinach and cheese fritters are a true pleasure. The crispy crust gives way to a creamy filling. The leafy spinach imparts a vibrant, somewhat green flavor, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with boiled, crushed potato if you like.
Makes 16–18
- 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
- 3 tbsp olive oil
- 1 onion, diced small
- 2 garlic pieces, minced
- 100g kefalotyri, grated finely
- 80g creamy ricotta
- ½ tsp grated nutmeg
- ½ tsp mild spice
- 120g dry breadcrumbs (1¼ cups), plus extra if required
- 3 large eggs
- Cooking oil for pan-frying (or vegetable oil)
- Lemon wedges, to garnish
If using raw spinach, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a little hot water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.
When working with previously frozen spinach, thoroughly squeeze out excess liquid.
Heat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the flame.
Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the dough looks too soft, mix in some additional crumbs.
By hand, form the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and put them on a plate lined with parchment paper. Cover and refrigerate for at least 60 minutes.
In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden brown all over, then transfer on absorbent paper.
Offer with fresh lemon.
Lentil Croquettes
Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or main course.
Produces 12
- 45g brown lentils (one-quarter cup)
- 90g bulgur wheat (0.5 cup)
- 125ml oil (½ cup)
- 1 yellow onion, finely diced
- 1 tsp cumin spice
- 1 tbsp mint leaves, minced
- 1 tbsp flat-leaf parsley, minced
- 1 large egg
- Seasoning, to taste
- Greek yoghurt and fresh lemon, to accompany
Add the brown lentils in a pan and fill with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes immersed if needed.
Add the burghul and continue cooking until softened. Strain the lentils and burghul well and set aside in a bowl.
Warm half of the
