🔗 Share this article Delight in These Delectable Three Greek Keftedes Recipes Leek Patties Bite-sized pan-fried croquettes, commonly called keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a delicious combination of hearty ground beef with the delicate, sweetly mild taste of fresh leeks, rendering them absolutely irresistible. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for frying Fresh lemon wedges, to serve Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then heat over a medium flame for about 20 mins or until tender. Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and paprika and flavor generously with pepper and salt. Mix well using your hands then mold a couple of spoonfuls into a croquette, pressing a little. Place on a platter and proceed for the remaining of the ingredients. Heat cooking oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the ready fritters to a plate topped with paper towel and let to rest. Present with fresh lemon. Spinach Patties These delightful spinach with cheese croquettes are a true treat. The crunchy outside opens up to a smooth interior. The fresh spinach imparts a fresh, somewhat natural taste, while the cheese provides a savory, flavorful smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you like. Yields 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the fridge) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), plus extra if required 3 fresh eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon wedges, to serve For raw spinach, wash it carefully, removing any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and reserve. When working with previously frozen spinach, thoroughly remove unwanted moisture. Preheat the oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat. Place the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the preparation seems too loose, add some extra crumbs. By hand, shape the mixture into elongated patties slightly larger than a nut but smaller than an egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least 1 hour. In a large frying pan over medium heat, warm oil to a depth of about 1cm. Fry the fritters a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on paper towel. Present with lemon wedges. Lentil Croquettes With their crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or meal. Yields 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp fresh parsley, diced 1 fresh egg Salt and pepper, to taste Greek yoghurt and lemon wedges, to garnish Place the dry lentils in a pan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if required. Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and reserve in a mixing bowl. Preheat a portion of the