🔗 Share this article Delight in These Delectable Three Hellenic Keftedes Dishes Leek Patties Petite fried fritters, often known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful blend of rich ground beef with the delicate, sweetly mild taste of leeks, making them truly crave-worthy. Yields 12 4 fresh 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 Oil, for cooking Lemon slices, to serve Wash the leeks well and cut away the roots and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Place in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until softened. Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season liberally with pepper and salt. Mix thoroughly using your fingers then mold a several scoops into a patty, shaping a little. Put on a tray and proceed for the rest of the mixture. Preheat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Take out the ready croquettes to a tray lined with absorbent paper and permit to rest. Serve with lemon slices. Spinach Croquettes These spinach with cheese patties are a genuine pleasure. The golden exterior gives way to a creamy center. The fresh spinach brings a vibrant, somewhat earthy note, while the dairy provides a deep, umami creaminess. It's possible to replace the cheese with cooked, crushed potato if you like. Makes 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 garlic cloves, minced 100g salty cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if necessary 3 fresh eggs Olive oil for frying (or alternatively sunflower oil) Lemon wedges, to accompany When using raw spinach, wash it carefully, discarding any stalks, and cut into it into large chunks. Transfer in a large saucepan with a bit of water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any excess liquid and set aside. If using previously frozen spinach, completely squeeze out unwanted moisture. Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove. Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the dough seems too soft, incorporate some more breading. Using your hands, form the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a tray lined with baking paper. Seal and chill for at least 1 hour. In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes per side, turning so they are golden everywhere, then place on paper towel. Present with fresh lemon. Kroketes Fakes Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy appetizer or main course. Makes 12 45g brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to liking Greek yoghurt and lemon slices, to accompany Add the dry lentils in a pot and cover with plenty of water. Boil over a medium flame for about 20 mins or until partially softened, pouring additional water to maintain the legumes submerged if needed. Mix in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and set aside in a mixing bowl. Preheat half of the