🔗 Share this article Delight in These Three Hellenic Keftedes Dishes Leek Patties Bite-sized crispy patties, commonly called keftedes, represent a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters present a tasty blend of rich minced beef with the delicate, slightly sweet taste of tender leeks, making them absolutely crave-worthy. Produces 12 4 large leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp paprika Oil, for frying Lemon wedges, to serve Thoroughly wash the leeks properly and cut away the root ends and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through. Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season generously with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a ball, flattening a slightly. Place on a platter and repeat for the balance of the mixture. Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a plate covered with absorbent paper and permit to cool. Offer with fresh lemon. Spinach Croquettes These amazing spinach with cheese fritters are a real pleasure. The golden exterior gives way to a smooth interior. The leafy spinach adds a vibrant, slightly earthy taste, while the cheese gives a savory, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you prefer. Makes 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler) 3 tbsp oil 1 onion, diced small 2 garlic pieces, crushed 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), additional if required 3 eggs Oil for frying (or sunflower oil) Lemon slices, to accompany For raw spinach, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a colander for about 15 mins, then press out any extra water and put aside. When working with previously frozen spinach, completely remove unwanted moisture. Preheat the cooking oil in a pan over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Turn off the heat. Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until blended. If the dough seems too loose, incorporate some extra crumbs. With your fingers, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least 60 minutes. In a large frying pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the fritters a small batch for a couple of minutes per side, rotating so they are crispy all over, then transfer on paper towel. Serve with fresh lemon. Lentil Patties With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy appetizer or main course. Yields 12 45g dried brown lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, minced 1 egg Pepper and salt, to preference Greek yoghurt and fresh lemon, to accompany Place the dry lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, including more water to keep the pulses immersed if necessary. Stir in the burghul and proceed cooking until fully cooked. Remove the water from the mixture completely and reserve in a bowl. Heat 50% of the