🔗 Share this article Savor These Three Hellenic Keftedes Dishes Keftedes me Prassa Petite crispy croquettes, often called keftedes, represent a beloved delicacy in Sephardic cooking. These particular leek patties deliver a delicious combination of hearty beef with the gentle, mildly sweet flavour of leeks, rendering them truly addictive. Makes 12 4 leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Oil, for pan-frying Lemon wedges, to accompany Wash the fresh leeks properly and trim off the roots and the bulk of the green stalk. Chop in half longways then into half-inch slices. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender. Strain the softened leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with seasoning. Combine thoroughly using your palms then shape a several spoonfuls into a patty, pressing a bit. Place on a tray and repeat for the rest of the preparation. Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the patties in small groups until golden on both sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a tray topped with paper towel and let to rest. Present with lemon wedges. Spinach Patties These spinach with cheese croquettes are a genuine treat. The golden crust reveals a creamy center. The spinach brings a bright, somewhat natural taste, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with cooked, pureed potato if you wish. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge) 3 tbsp oil 1 large onion, diced small 2 garlic pieces, minced 100g kefalotyri, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), plus extra if necessary 3 fresh eggs Oil for deep-frying (or alternatively neutral oil) Fresh lemon, to serve For raw spinach, clean it well, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside. For defrosted spinach, completely press out extra water. Warm the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the stove. Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture appears too loose, add some more breadcrumbs. By hand, shape the preparation into elongated patties somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour. In a large frying pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, flipping so they are golden brown completely, then place on paper towel. Serve with fresh lemon. Kroketes Fakes Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious snack or meal. Produces 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml extra virgin oil (half a cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp parsley, minced 1 fresh egg Salt and pepper, to preference Yogurt and lemon slices, to accompany Place the dry lentils in a pan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils covered if necessary. Add the burghul and proceed cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl. Heat a portion of the