🔗 Share this article Delight in These Delectable Three Greek Keftedes Dishes Leek Patties Bite-sized crispy croquettes, commonly called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek patties offer a delicious fusion of rich minced beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely irresistible. Produces 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Lemon wedges, to serve Thoroughly wash the fresh leeks well and remove the root ends and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until softened. Remove the water from the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season well with pepper and salt. Combine completely using your palms then form a couple of spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the preparation. Warm oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is ready, cook the croquettes in small groups until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a plate lined with kitchen paper and allow to rest. Serve with lemon slices. Spinach Croquettes These cheesy spinach fritters are a genuine pleasure. The crunchy crust reveals a creamy center. The fresh spinach imparts a fresh, moderately green note, while the grated cheese gives a deep, flavorful richness. It's possible to replace the cheese with steamed, pureed potatoes if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge) 3 tbsp olive oil 1 large onion, diced small 2 garlic pieces, crushed 100g hard cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (about 1.25 cups), additional if necessary 3 eggs Cooking oil for pan-frying (or use neutral oil) Fresh lemon, to serve If using leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a big pot with a little liquid over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any extra water and put aside. If using defrosted spinach, completely remove extra water. Warm the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the heat. Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until combined. If the dough looks too loose, incorporate some extra breading. Using your hands, form the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and set them on a tray covered with wax paper. Seal and cool for at least one hour. In a wide pan over medium heat, warm oil to a amount of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then transfer on paper towel. Serve with lemon slices. Lentil Croquettes With their crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or meal. Produces 12 45g brown lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 onion, minced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon slices, to accompany Put the lentils in a pan and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, including extra liquid to ensure the lentils submerged if needed. Mix in the burghul and proceed cooking until tender. Drain the lentils and burghul completely and set aside in a container. Warm half of the