🔗 Share this article Delight in These Delectable 3 Greek Keftedes Creations Leek Croquettes Small crispy fritters, commonly called keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These particular leek croquettes offer a tasty combination of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy. Produces 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Olive oil, for frying Lemon slices, to accompany Thoroughly wash the leeks carefully and cut away the roots and the majority of the green stalk. Cut into halves longways then into 1.5cm pieces. Transfer in a deep pan and cover with water, then cook over a medium flame for about 20 minutes or until cooked through. Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and flavor liberally with seasoning. Mix well using your palms then mold a several spoonfuls into a croquette, flattening a little. Place on a tray and continue for the remaining of the mixture. Warm olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, fry the fritters in small groups until golden on both sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Transfer the cooked fritters to a dish lined with paper towel and permit to cool. Present with lemon wedges. Spinach Patties These spinach and cheese croquettes are a genuine pleasure. The crunchy exterior opens up to a smooth interior. The fresh spinach imparts a fresh, slightly green taste, while the dairy offers a rich, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you prefer. Yields 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, crushed 100g hard cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for pan-frying (or use neutral oil) Fresh lemon, to serve If using raw spinach, clean it well, discarding any tough stems, and cut into it into big pieces. Place in a deep pan with a little liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and reserve. When working with thawed frozen spinach, thoroughly press out unwanted moisture. Preheat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove. Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the dough looks too loose, add some more breading. By hand, shape the preparation into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Seal and cool for at least 60 minutes. In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll. Serve with lemon wedges. Kroketes Fakes With their crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or dish. Yields 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml oil (half a cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 egg Seasoning, to preference Yogurt and lemon slices, to serve Place the lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the pulses covered if necessary. Mix in the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a container. Heat half of the