🔗 Share this article Savor These Delectable Triple Hellenic Keftedes Dishes Leek Croquettes Petite crispy patties, commonly referred to as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties present a delicious blend of savory minced beef with the subtle, mildly sweet flavour of tender leeks, making them absolutely addictive. Produces 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp parsley, minced ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to serve Wash the leeks properly and remove the roots and the bulk of the green tops. Chop in half lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then cook over a medium heat for about twenty minutes or until tender. Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Mix completely using your hands then form a several tablespoonfuls into a ball, flattening a bit. Place on a platter and continue for the rest of the mixture. Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a plate topped with paper towel and permit to rest. Present with lemon wedges. Spinach Patties These spinach with cheese croquettes are a true treat. The golden exterior opens up to a smooth center. The spinach imparts a bright, somewhat natural taste, while the cheese gives a rich, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer. Yields 16–18 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 large onion, minced 2 garlic pieces, minced 100g kefalotyri, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if required 3 eggs Olive oil for frying (or alternatively sunflower oil) Lemon slices, to serve For raw spinach, wash it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then remove any extra water and put aside. For defrosted spinach, thoroughly squeeze out excess liquid. Warm the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the heat. Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Combine thoroughly until blended. If the dough seems too wet, mix in some extra breadcrumbs. With your fingers, form the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a plate lined with parchment paper. Cover and chill for at least one hour. In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Fry the fritters a small batch for a couple of minutes each side, rotating so they are crispy everywhere, then place on paper towel. Offer with fresh lemon. Lentil Patties Featuring a crunchy outside and moist center, these fritters are not only tasty but also a highly healthy bite or dish. Yields 12 45g dried brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp parsley, chopped 1 egg Pepper and salt, to preference Creamy yogurt and lemon wedges, to garnish Put the brown lentils in a pan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the legumes covered if required. Stir in the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a mixing bowl. Heat half of the