🔗 Share this article Delight in These Three Hellenic Keftedes Dishes Keftedes me Prassa Small fried croquettes, often called keftedes, represent a cherished delicacy in Sephardic culinary traditions. These wonderful leek patties present a tasty combination of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, making them utterly irresistible. Produces 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon wedges, to serve Wash the green leeks well and cut away the root ends and the majority of the dark green parts. Slice into halves lengthways then into 1.5cm pieces. Place in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until cooked through. Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and flavor well with seasoning. Stir well using your fingers then form a few tablespoonfuls into a croquette, shaping a slightly. Place on a platter and proceed for the remaining of the mixture. Preheat olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small groups until golden on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the cooked croquettes to a tray covered with kitchen paper and allow to cool. Offer with lemon slices. Spinach Patties These delightful spinach and cheese patties are a genuine pleasure. The golden outside opens up to a smooth filling. The spinach brings a vibrant, moderately natural note, while the dairy provides a deep, savory richness. You can substitute the cheese with boiled, crushed potato if you prefer. Produces 16–18 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp extra virgin oil 1 large onion, diced small 2 garlic pieces, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), with more if necessary 3 fresh eggs Cooking oil for frying (or alternatively neutral oil) Fresh lemon, to accompany For raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and put aside. For defrosted spinach, completely remove extra water. Preheat the oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about a few minutes. Take off the stove. Put the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too soft, mix in some more breading. With your fingers, mold the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a tray covered with baking paper. Cover and refrigerate for at least 60 minutes. In a large frying pan over medium flame, preheat olive oil to a amount of about 1cm. Brown the fritters a handful for a couple of minutes each side, flipping so they are golden brown completely, then put on kitchen roll. Present with lemon slices. Kroketes Fakes Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or main course. Makes 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml olive oil (half a cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp parsley, chopped 1 egg Pepper and salt, to liking Greek yoghurt and lemon wedges, to serve Put the lentils in a saucepan and fill with enough cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the legumes covered if necessary. Mix in the burghul and keep cooking until softened. Strain the ingredients completely and set aside in a container. Preheat half of the