🔗 Share this article Delight in These Tasty Three Greek Keftedes Creations Leek Patties Small crispy croquettes, commonly called keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These leek fritters offer a delicious fusion of hearty beef with the delicate, slightly sweet taste of fresh leeks, and they are absolutely irresistible. Makes 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to accompany Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through. Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with pepper and salt. Combine completely using your fingers then form a couple of tablespoonfuls into a patty, pressing a little. Put on a plate and continue for the rest of the preparation. Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, fry the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a dish topped with absorbent paper and permit to drain. Serve with fresh lemon. Spinach Patties These amazing spinach and cheese croquettes are a real treat. The golden exterior reveals a soft filling. The leafy spinach adds a fresh, somewhat green taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with steamed, mashed potatoes if you prefer. Produces 16–18 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler) 3 tbsp oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), with more if necessary 3 fresh eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon wedges, to garnish If using raw spinach, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and reserve. For defrosted spinach, thoroughly remove unwanted moisture. Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Turn off the flame. Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir completely until combined. If the mixture appears too wet, incorporate some more crumbs. With your fingers, form the preparation into elongated patties a bit bigger than a walnut shell but more compact than an egg, and place them on a plate lined with parchment paper. Cover and chill for at least one hour. In a large frying pan over medium heat, heat oil to a depth of about 1cm. Fry the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then place on absorbent paper. Serve with fresh lemon. Kroketes Fakes With their crunchy outside and tender interior, these croquettes are not only flavorful but also a highly healthy appetizer or meal. Yields 12 45g brown lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp parsley, diced 1 fresh egg Seasoning, to liking Creamy yogurt and fresh lemon, to garnish Place the lentils in a pot and fill with ample water. Cook over a medium heat for about 20 mins or until nearly done, pouring additional water to ensure the pulses covered if required. Add the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a mixing bowl. Warm 50% of the