🔗 Share this article Delight in These Tasty 3 Hellenic Keftedes Recipes Leek Patties Petite crispy patties, often referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek patties present a delicious fusion of rich beef with the gentle, mildly sweet taste of tender leeks, rendering them absolutely crave-worthy. Produces 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Olive oil, for frying Fresh lemon wedges, to serve Wash the leeks carefully and trim off the base and the bulk of the green stalk. Cut lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until cooked through. Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season well with pepper and salt. Combine thoroughly using your palms then mold a couple of scoops into a croquette, flattening a bit. Place on a plate and continue for the balance of the preparation. Warm olive oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the fritters in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready patties to a plate topped with paper towel and permit to drain. Serve with fresh lemon. Keftes de Espinacha These delightful cheesy spinach croquettes are a real pleasure. The crispy outside reveals a creamy interior. The spinach brings a vibrant, somewhat earthy flavor, while the dairy gives a deep, flavorful creaminess. You can substitute the cheese with steamed, crushed potatoes if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 cloves of garlic, minced 100g hard cheese, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), additional if necessary 3 large eggs Olive oil for pan-frying (or vegetable oil) Lemon wedges, to serve For leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and put aside. When working with thawed frozen spinach, carefully press out excess liquid. Heat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the stove. Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Combine completely until blended. If the mixture looks too wet, mix in some more breadcrumbs. With your fingers, mold the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least 60 minutes. In a big skillet over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll. Offer with lemon slices. Lentil Croquettes With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or meal. Makes 12 45g dry lentils (0.25 cup) 90g burghul (½ cup) 125ml olive oil (½ cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 egg Pepper and salt, to preference Creamy yogurt and fresh lemon, to garnish Add the brown lentils in a pan and fill with enough cold water. Boil over a medium heat for about 20 minutes or until partially softened, adding additional water to maintain the lentils immersed if needed. Mix in the burghul and continue cooking until softened. Strain the ingredients thoroughly and reserve in a bowl. Heat 50% of the