🔗 Share this article Delight in These Three Greek Keftedes Recipes Leek Patties Small pan-fried patties, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious combination of hearty beef with the subtle, sweetly mild taste of tender leeks, making them truly addictive. Produces 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon slices, to garnish Wash the leeks well and remove the base and the bulk of the green stalk. Cut lengthwise longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until tender. Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Combine thoroughly using your hands then mold a few tablespoonfuls into a ball, flattening a slightly. Place on a tray and proceed for the balance of the preparation. Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the patties in batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and let to cool. Present with lemon wedges. Keftes de Espinacha These spinach and cheese patties are a genuine pleasure. The crunchy outside gives way to a soft interior. The leafy spinach adds a fresh, moderately earthy flavor, while the dairy offers a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed potato if you like. Produces 16–18 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic pieces, minced 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), plus extra if required 3 large eggs Oil for deep-frying (or vegetable oil) Fresh lemon, to serve When using fresh spinach, clean it well, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium flame. Once cooked, drain in a colander for about 15 mins, then remove any remaining moisture and reserve. If using thawed frozen spinach, thoroughly press out extra water. Preheat the oil in a pan over a medium flame and cook the onion and minced garlic until softened, about 4 minutes. Remove from the flame. Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the mixture seems too loose, mix in some more crumbs. Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes. In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden completely, then place on paper towel. Serve with lemon slices. Lentil Croquettes Boasting a crispy exterior and moist center, these patties are not only flavorful but also a highly healthy snack or main course. Makes 12 45g brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, minced 1 large egg Pepper and salt, to preference Greek yoghurt and fresh lemon, to serve Put the lentils in a pot and fill with plenty of fresh water. Boil over a medium flame for about 20 mins or until almost cooked, pouring more water to ensure the pulses submerged if required. Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and set aside in a container. Preheat a portion of the