🔗 Share this article Enjoy These Delectable 3 Hellenic Keftedes Dishes Leek Patties Bite-sized crispy patties, commonly referred to as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a tasty fusion of rich ground beef with the delicate, slightly sweet taste of leeks, making them absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp paprika Extra virgin olive oil, for cooking Lemon slices, to serve Clean the leeks carefully and remove the base and the bulk of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until tender. Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with seasoning. Mix thoroughly using your fingers then shape a several spoonfuls into a croquette, pressing a bit. Set on a plate and repeat for the rest of the mixture. Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the fritters in small groups until golden brown on each side. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Take out the cooked fritters to a dish lined with kitchen paper and let to cool. Offer with lemon wedges. Keftes de Espinacha These delightful spinach and cheese croquettes are a genuine treat. The golden crust opens up to a soft center. The leafy spinach brings a vibrant, somewhat natural note, while the grated cheese gives a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed potato if you wish. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic cloves, minced 100g salty cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Oil for frying (or alternatively vegetable oil) Fresh lemon, to serve If using fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside. If using thawed frozen spinach, completely remove unwanted moisture. Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Turn off the flame. Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and season with seasoning. Stir completely until combined. If the mixture appears too soft, incorporate some additional crumbs. With your fingers, mold the mixture into oval shapes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray topped with baking paper. Seal and chill for at least 1 hour. In a wide pan over medium heat, warm oil to a level of about half an inch. Cook the patties a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on paper towel. Present with fresh lemon. Kroketes Fakes Featuring a crunchy outside and moist center, these patties are not only flavorful but also a highly healthy bite or meal. Makes 12 45g brown lentils (¼ cup) 90g cracked wheat (half a cup) 125ml oil (½ cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, diced 1 tbsp parsley, minced 1 fresh egg Pepper and salt, to preference Yogurt and fresh lemon, to serve Place the lentils in a pan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including additional water to keep the lentils covered if needed. Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture well and reserve in a mixing bowl. Warm half of the