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Delight in These Delectable 3 Greek Keftedes Recipes
Keftedes me Prassa
Bite-sized pan-fried patties, often referred to as keftedes, are a treasured signature dish in Jewish cooking. These particular leek croquettes offer a flavorful combination of hearty beef with the subtle, mildly sweet flavour of leeks, and they are absolutely addictive.
Yields 12
- 4 large leeks
- 250g minced beef
- 2 large eggs
- 1 tbsp matzo meal
- 1 tbsp chopped dill, minced
- 1 tbsp flat-leaf parsley, diced
- ½ tsp paprika
- Oil, for pan-frying
- Lemon wedges, to garnish
Wash the green leeks properly and remove the root ends and the bulk of the green stalk. Chop in half longways then into half-inch slices. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until tender.
Drain the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Mix completely using your palms then mold a couple of scoops into a ball, pressing a little. Set on a plate and repeat for the rest of the ingredients.
Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the croquettes in small groups until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and allow to drain.
Present with lemon slices.
Keftes de Espinacha
These amazing spinach and cheese croquettes are a true treat. The golden outside gives way to a soft center. The leafy spinach brings a fresh, slightly green flavor, while the cheese gives a rich, savory richness. You can substitute the dairy cheese with boiled, mashed potato if you wish.
Makes 16–18
- 1kg spinach leaves (or about 500g iced spinach, softened overnight in the fridge)
- 3 tbsp extra virgin oil
- 1 yellow onion, finely diced
- 2 cloves of garlic, finely chopped
- 100g kefalotyri, grated
- 80g soft cheese
- ½ tsp nutmeg spice
- ½ tsp sweet paprika
- 120g dry breadcrumbs (1¼ cups), additional if needed
- 3 eggs
- Cooking oil for frying (or vegetable oil)
- Fresh lemon, to garnish
For raw spinach, clean it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.
For thawed frozen spinach, carefully press out extra water.
Preheat the olive oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Turn off the stove.
Combine the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the dough appears too soft, mix in some more breadcrumbs.
Using your hands, shape the mixture into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet lined with baking paper. Seal and refrigerate for at least 1 hour.
In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes per side, turning so they are crispy all over, then place on paper towel.
Serve with lemon slices.
Kroketes Fakes
With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy appetizer or main course.
Produces 12
- 45g dried brown lentils (0.25 cup)
- 90g burghul (0.5 cup)
- 125ml olive oil (0.5 cup)
- 1 yellow onion, finely diced
- 1 tsp ground cumin
- 1 tbsp mint leaves, diced
- 1 tbsp flat-leaf parsley, chopped
- 1 large egg
- Seasoning, to preference
- Yogurt and lemon wedges, to garnish
Place the dry lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to ensure the lentils immersed if required.
Stir in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and put aside in a bowl.
Heat half of the
James Shepherd
A seasoned business strategist with over a decade of experience in digital marketing and corporate growth initiatives.
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