🔗 Share this article Enjoy These Delectable Three Greek Keftedes Creations Leek Patties Small crispy fritters, often called keftedes, are a cherished speciality in Sephardic culinary traditions. These leek patties offer a tasty blend of rich ground beef with the delicate, sweetly mild flavour of tender leeks, and they are truly irresistible. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, minced ½ tsp mild paprika Olive oil, for cooking Fresh lemon wedges, to accompany Thoroughly wash the leeks well and cut away the roots and the majority of the green stalk. Slice in half longways then into 1.5cm rounds. Put in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until tender. Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Mix thoroughly using your palms then mold a several tablespoonfuls into a ball, flattening a little. Set on a platter and proceed for the balance of the ingredients. Warm oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, cook the fritters in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a plate topped with paper towel and allow to rest. Offer with fresh lemon. Keftes de Espinacha These spinach with cheese patties are a true delight. The crispy outside opens up to a smooth filling. The leafy spinach adds a fresh, moderately natural taste, while the grated cheese gives a deep, umami smoothness. You can substitute the dairy cheese with steamed, pureed potato if you wish. Yields 16–18 1kg fresh spinach (or about 500g iced spinach, softened overnight in the fridge) 3 tbsp oil 1 onion, minced 2 garlic cloves, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1¼ cups), additional if required 3 large eggs Olive oil for frying (or sunflower oil) Fresh lemon, to garnish For raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount liquid over a medium flame. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve. For previously frozen spinach, thoroughly squeeze out excess liquid. Warm the oil in a skillet over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Take off the heat. Combine the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until combined. If the mixture looks too soft, incorporate some extra breadcrumbs. By hand, form the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and set them on a plate topped with wax paper. Wrap and chill for at least 1 hour. In a wide pan over moderate heat, heat oil to a level of about half an inch. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are golden brown completely, then place on absorbent paper. Serve with fresh lemon. Lentil Croquettes Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a extremely wholesome snack or main course. Makes 12 45g dried brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml oil (½ cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 egg Pepper and salt, to taste Yogurt and lemon slices, to accompany Put the dry lentils in a pot and cover with enough fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, including extra liquid to maintain the lentils submerged if needed. Add the cracked wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and put aside in a bowl. Warm a portion of the