🔗 Share this article Enjoy These Tasty 3 Hellenic Keftedes Dishes Keftedes me Prassa Small pan-fried patties, typically called keftedes, are a beloved speciality in Sephardic culinary traditions. These particular leek croquettes offer a tasty fusion of rich ground beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely addictive. Makes 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Olive oil, for cooking Lemon slices, to accompany Wash the fresh leeks carefully and remove the root ends and most of the green tops. Chop in half lengthways then into half-inch rounds. Transfer in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through. Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season generously with pepper and salt. Combine completely using your fingers then form a several tablespoonfuls into a patty, flattening a bit. Put on a tray and proceed for the remaining of the preparation. Warm oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Transfer the cooked patties to a tray covered with paper towel and allow to drain. Serve with lemon slices. Keftes de Espinacha These spinach with cheese fritters are a true pleasure. The golden outside gives way to a creamy interior. The fresh spinach imparts a bright, slightly green taste, while the cheese gives a savory, savory smoothness. Feel free to swap the cheese with cooked, crushed potatoes if you like. Yields 16–18 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic cloves, crushed 100g salty cheese, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if necessary 3 fresh eggs Cooking oil for deep-frying (or alternatively vegetable oil) Fresh lemon, to accompany If using raw spinach, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of liquid over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any extra water and reserve. When working with defrosted spinach, carefully remove excess liquid. Preheat the oil in a frying pan over a moderate heat and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the stove. Put the prepared spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the mixture looks too soft, add some more breadcrumbs. With your fingers, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a tray covered with baking paper. Seal and refrigerate for at least 1 hour. In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are crispy everywhere, then place on absorbent paper. Present with fresh lemon. Lentil Patties With their crunchy outside and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or main course. Yields 12 45g dry lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, minced 1 egg Seasoning, to liking Greek yoghurt and fresh lemon, to accompany Put the brown lentils in a pot and submerge with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the legumes submerged if required. Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container. Preheat 50% of the