🔗 Share this article Enjoy These Delectable 3 Greek Keftedes Creations Leek Croquettes Petite pan-fried patties, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These particular leek patties deliver a tasty fusion of rich ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely irresistible. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Oil, for frying Lemon wedges, to garnish Clean the leeks carefully and trim off the root ends and the bulk of the green stalk. Chop in half longways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with water, then heat over a medium flame for about 20 mins or until tender. Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and season generously with seasoning. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a croquette, shaping a little. Place on a platter and repeat for the rest of the preparation. Heat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the ready patties to a dish topped with paper towel and let to cool. Serve with lemon slices. Keftes de Espinacha These delightful spinach and cheese fritters are a true pleasure. The golden outside opens up to a soft interior. The fresh spinach brings a fresh, moderately natural flavor, while the cheese gives a rich, umami richness. You can substitute the dairy cheese with boiled, mashed spuds if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic cloves, finely chopped 100g hard cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (about 1.25 cups), with more if needed 3 fresh eggs Oil for pan-frying (or sunflower oil) Lemon slices, to serve When using fresh spinach, clean it well, removing any tough stems, and cut into it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve. For thawed frozen spinach, completely press out unwanted moisture. Preheat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Remove from the flame. Put the cooked spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture seems too soft, incorporate some additional breadcrumbs. Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a tray covered with parchment paper. Cover and refrigerate for at least one hour. In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, turning so they are golden everywhere, then transfer on absorbent paper. Offer with lemon slices. Kroketes Fakes With their golden crust and moist center, these fritters are not only flavorful but also a extremely wholesome bite or main course. Yields 12 45g dry lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp parsley, chopped 1 egg Salt and pepper, to liking Creamy yogurt and lemon slices, to garnish Put the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring extra liquid to maintain the legumes covered if required. Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and set aside in a container. Preheat half of the