🔗 Share this article Savor These Three Greek Keftedes Creations Keftedes me Prassa Small pan-fried croquettes, commonly called keftedes, represent a cherished signature dish in Jewish cuisine. These leek patties present a tasty fusion of hearty beef with the gentle, mildly sweet flavour of tender leeks, rendering them absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Fresh lemon wedges, to accompany Clean the leeks properly and cut away the base and the majority of the dark green parts. Slice in half lengthways then into half-inch slices. Place in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened. Drain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine thoroughly using your hands then mold a few tablespoonfuls into a patty, flattening a bit. Put on a tray and proceed for the remaining of the mixture. Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a plate lined with kitchen paper and allow to cool. Offer with lemon slices. Spinach Croquettes These spinach and cheese patties are a true delight. The crispy exterior gives way to a soft interior. The fresh spinach adds a bright, moderately earthy taste, while the cheese gives a deep, umami creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you wish. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Oil for frying (or alternatively sunflower oil) Lemon wedges, to accompany When using raw spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then press out any extra water and put aside. When working with previously frozen spinach, carefully remove extra water. Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until translucent, about four minutes. Turn off the stove. Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the dough seems too soft, incorporate some more breadcrumbs. By hand, mold the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes. In a large frying pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes per side, turning so they are golden all over, then put on absorbent paper. Present with fresh lemon. Lentil Patties Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully healthy bite or meal. Yields 12 45g dry lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, minced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp fresh parsley, minced 1 large egg Seasoning, to preference Creamy yogurt and lemon slices, to garnish Put the brown lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, pouring additional water to ensure the legumes immersed if needed. Stir in the burghul and keep cooking until tender. Strain the mixture well and reserve in a bowl. Preheat 50% of the