🔗 Share this article Enjoy These Triple Greek Keftedes Creations Leek Patties Bite-sized crispy croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a tasty combination of hearty ground beef with the delicate, sweetly mild essence of tender leeks, rendering them truly addictive. Yields 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp parsley, diced ½ tsp paprika Extra virgin olive oil, for frying Lemon wedges, to accompany Thoroughly wash the fresh leeks carefully and trim off the root ends and the bulk of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through. Drain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Combine well using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Place on a platter and proceed for the remaining of the preparation. Warm cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the croquettes in batches until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a dish lined with kitchen paper and permit to cool. Present with lemon slices. Spinach Croquettes These spinach with cheese croquettes are a real pleasure. The crunchy outside opens up to a creamy interior. The spinach imparts a fresh, somewhat earthy flavor, while the grated cheese offers a savory, flavorful creaminess. Feel free to swap the cheese with boiled, pureed potato if you like. Yields 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp olive oil 1 onion, finely diced 2 garlic pieces, finely chopped 100g kefalotyri, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if required 3 eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon slices, to accompany For raw spinach, rinse it well, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside. When working with previously frozen spinach, completely remove extra water. Preheat the cooking oil in a skillet over a medium heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove. Put the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until combined. If the preparation looks too loose, add some more breading. By hand, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a plate lined with wax paper. Wrap and refrigerate for at least 60 minutes. In a large frying pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, turning so they are golden everywhere, then place on kitchen roll. Present with lemon slices. Lentil Patties With their crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome bite or dish. Produces 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml olive oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp fresh parsley, diced 1 fresh egg Pepper and salt, to taste Yogurt and lemon slices, to garnish Place the lentils in a pan and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to keep the legumes covered if needed. Add the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and reserve in a bowl. Warm a portion of the