🔗 Share this article Savor These Tasty 3 Hellenic Keftedes Dishes Leek Patties Petite fried croquettes, often called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek patties offer a delicious fusion of savory ground beef with the subtle, sweetly mild taste of leeks, and they are utterly crave-worthy. Makes 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon wedges, to accompany Wash the leeks carefully and trim off the roots and the majority of the green stalk. Slice lengthwise longways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened. Strain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season well with seasoning. Combine completely using your fingers then shape a couple of tablespoonfuls into a patty, flattening a little. Set on a platter and proceed for the remaining of the preparation. Warm olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, cook the patties in small groups until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished croquettes to a plate lined with kitchen paper and let to cool. Offer with lemon wedges. Keftes de Espinacha These delightful spinach and cheese patties are a true treat. The golden outside reveals a smooth center. The leafy spinach brings a vibrant, moderately green taste, while the dairy provides a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you wish. Yields 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator) 3 tbsp oil 1 yellow onion, minced 2 garlic cloves, finely chopped 100g kefalotyri, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), with more if needed 3 eggs Oil for frying (or alternatively vegetable oil) Lemon wedges, to garnish When using raw spinach, wash it carefully, discarding any hard stems, and roughly chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve. When working with defrosted spinach, thoroughly squeeze out unwanted moisture. Preheat the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Remove from the heat. Combine the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Combine well until blended. If the preparation seems too loose, incorporate some extra crumbs. With your fingers, mold the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes. In a large frying pan over medium heat, warm oil to a depth of about 1 centimeter. Cook the patties a small batch for 2–3 minutes each side, turning so they are golden brown completely, then transfer on kitchen roll. Serve with lemon slices. Kroketes Fakes Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a extremely healthy bite or meal. Produces 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, chopped 1 fresh egg Pepper and salt, to liking Yogurt and lemon slices, to serve Place the lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to keep the legumes immersed if necessary. Stir in the burghul and keep cooking until tender. Drain the mixture well and set aside in a bowl. Preheat half of the