🔗 Share this article Delight in These Delectable Three Hellenic Keftedes Creations Keftedes me Prassa Small crispy patties, typically called keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek croquettes present a flavorful blend of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, making them utterly crave-worthy. Yields 12 4 large leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Oil, for pan-frying Fresh lemon wedges, to garnish Wash the leeks carefully and remove the base and the majority of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Put in a deep pan and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through. Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and spice liberally with seasoning. Mix well using your hands then form a couple of tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the preparation. Warm olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a tray covered with absorbent paper and permit to rest. Offer with fresh lemon. Spinach Patties These spinach and cheese patties are a real delight. The crispy outside opens up to a smooth filling. The fresh spinach brings a fresh, moderately natural taste, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheese with boiled, mashed potatoes if you prefer. Yields 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic pieces, finely chopped 100g kefalotyri, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), with more if required 3 large eggs Olive oil for deep-frying (or use vegetable oil) Lemon slices, to serve When using fresh spinach, rinse it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and put aside. When working with thawed frozen spinach, thoroughly press out unwanted moisture. Preheat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic until softened, about a few minutes. Remove from the stove. Combine the prepared spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until combined. If the preparation appears too soft, add some more breadcrumbs. By hand, mold the preparation into elongated patties a bit bigger than a nut but less bulky than an large egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour. In a wide pan over medium flame, preheat olive oil to a amount of about half an inch. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then put on kitchen roll. Offer with lemon wedges. Lentil Croquettes Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious appetizer or meal. Makes 12 45g brown lentils (¼ cup) 90g burghul (½ cup) 125ml oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp parsley, minced 1 egg Salt and pepper, to liking Yogurt and fresh lemon, to serve Add the dry lentils in a pot and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to keep the lentils covered if needed. Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients completely and set aside in a container. Warm a portion of the