🔗 Share this article Delight in These 3 Hellenic Keftedes Recipes Leek Patties Bite-sized fried patties, often known as keftedes, stand as a treasured speciality in Jewish culinary traditions. These particular leek croquettes present a flavorful combination of hearty minced beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely irresistible. Makes 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp parsley, minced ½ tsp paprika Extra virgin olive oil, for cooking Lemon wedges, to garnish Wash the green leeks carefully and remove the roots and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until tender. Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and season liberally with pepper and salt. Combine completely using your hands then shape a several tablespoonfuls into a ball, pressing a slightly. Place on a plate and repeat for the balance of the ingredients. Warm cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a plate covered with paper towel and permit to rest. Offer with lemon slices. Spinach Patties These spinach with cheese croquettes are a true delight. The crunchy outside reveals a soft center. The spinach imparts a bright, somewhat green taste, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheese with steamed, pureed spuds if you prefer. Produces 16–18 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if required 3 fresh eggs Olive oil for frying (or neutral oil) Lemon slices, to serve If using leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a big pot with a little water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and reserve. When working with thawed frozen spinach, carefully squeeze out excess liquid. Warm the cooking oil in a pan over a medium heat and fry the diced onion and garlic until softened, about a few minutes. Take off the heat. Combine the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Combine well until combined. If the dough seems too wet, add some additional breading. With your fingers, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least one hour. In a big skillet over moderate heat, warm cooking oil to a level of about 1cm. Fry the patties a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on kitchen roll. Present with lemon wedges. Kroketes Fakes Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely nutritious appetizer or meal. Yields 12 45g brown lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, chopped 1 fresh egg Seasoning, to taste Greek yoghurt and lemon slices, to serve Put the lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 mins or until partially softened, including more water to keep the legumes immersed if required. Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients thoroughly and set aside in a mixing bowl. Preheat half of the