🔗 Share this article Delight in These Tasty Three Hellenic Keftedes Dishes Keftedes me Prassa Small fried croquettes, commonly known as keftedes, stand as a cherished delicacy in Sephardic cooking. These particular leek patties deliver a flavorful combination of rich minced beef with the gentle, sweetly mild taste of tender leeks, making them absolutely crave-worthy. Produces 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to garnish Clean the leeks well and trim off the root ends and most of the green stalk. Chop into halves longways then into 1.5cm rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until tender. Strain the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Combine thoroughly using your hands then form a several scoops into a ball, shaping a slightly. Put on a tray and repeat for the rest of the preparation. Warm oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Take out the ready patties to a dish lined with absorbent paper and permit to cool. Offer with fresh lemon. Keftes de Espinacha These amazing spinach with cheese croquettes are a genuine treat. The golden crust opens up to a creamy filling. The leafy spinach imparts a bright, moderately green flavor, while the dairy provides a savory, savory richness. You can substitute the cheese with cooked, pureed potato if you like. Makes 16–18 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 large onion, minced 2 garlic pieces, finely chopped 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), additional if needed 3 fresh eggs Olive oil for deep-frying (or alternatively neutral oil) Fresh lemon, to accompany For fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and set aside. For defrosted spinach, completely squeeze out unwanted moisture. Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the flame. Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Mix completely until blended. If the dough looks too wet, add some more crumbs. By hand, form the mixture into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet covered with baking paper. Seal and refrigerate for at least 60 minutes. In a wide pan over moderate heat, heat oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes each side, turning so they are crispy all over, then place on kitchen roll. Serve with lemon slices. Lentil Patties With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious appetizer or meal. Produces 12 45g dry lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 large onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, chopped 1 fresh egg Pepper and salt, to liking Creamy yogurt and lemon wedges, to serve Place the lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to keep the legumes immersed if required. Mix in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl. Preheat 50% of the