🔗 Share this article Savor These 3 Hellenic Keftedes Recipes Leek Croquettes Small pan-fried patties, commonly known as keftedes, are a cherished speciality in Sephardic cooking. These wonderful leek croquettes present a flavorful combination of hearty beef with the gentle, sweetly mild flavour of tender leeks, making them truly addictive. Produces 12 4 leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Extra virgin olive oil, for frying Fresh lemon wedges, to serve Wash the green leeks carefully and remove the roots and most of the green stalk. Cut lengthwise along the length then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through. Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice generously with seasoning. Combine completely using your palms then form a several scoops into a patty, shaping a bit. Place on a tray and repeat for the rest of the mixture. Heat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the patties in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to drain. Offer with lemon wedges. Keftes de Espinacha These delightful spinach with cheese patties are a true treat. The crunchy exterior reveals a soft interior. The fresh spinach adds a fresh, somewhat green flavor, while the cheese offers a rich, savory richness. It's possible to replace the cheesy element with steamed, pureed potato if you wish. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler) 3 tbsp oil 1 onion, minced 2 garlic pieces, crushed 100g hard cheese, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), additional if needed 3 large eggs Oil for pan-frying (or use neutral oil) Lemon slices, to accompany For leafy greens, wash it carefully, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then press out any extra water and set aside. For previously frozen spinach, thoroughly press out extra water. Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the stove. Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Stir completely until incorporated. If the preparation appears too soft, mix in some additional breading. With your fingers, form the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and put them on a plate topped with wax paper. Wrap and chill for at least 60 minutes. In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes each side, turning so they are golden brown everywhere, then place on absorbent paper. Offer with lemon slices. Kroketes Fakes Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or dish. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp fresh parsley, diced 1 large egg Salt and pepper, to taste Greek yoghurt and fresh lemon, to accompany Add the brown lentils in a saucepan and cover with plenty of water. Cook over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the pulses submerged if needed. Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a mixing bowl. Heat a portion of the