🔗 Share this article Delight in These 3 Greek Keftedes Recipes Leek Croquettes Bite-sized pan-fried patties, often called keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek fritters present a tasty blend of rich beef with the subtle, slightly sweet flavour of tender leeks, rendering them truly crave-worthy. Produces 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for cooking Lemon slices, to accompany Wash the leeks properly and remove the base and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender. Drain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and flavor well with salt and pepper. Stir well using your palms then mold a several tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the remaining of the preparation. Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small groups until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the ready patties to a tray covered with absorbent paper and let to cool. Present with lemon wedges. Spinach Patties These cheesy spinach fritters are a genuine delight. The crispy crust reveals a smooth filling. The leafy spinach imparts a vibrant, somewhat earthy flavor, while the grated cheese provides a deep, umami creaminess. Feel free to swap the cheese with boiled, crushed spuds if you prefer. Yields 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, finely chopped 100g hard cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary 3 eggs Cooking oil for frying (or sunflower oil) Lemon slices, to accompany For fresh spinach, wash it well, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then press out any excess liquid and put aside. For defrosted spinach, completely squeeze out excess liquid. Warm the oil in a pan over a medium heat and cook the onion and garlic cloves until translucent, about four minutes. Take off the stove. Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Combine well until blended. If the preparation seems too wet, mix in some extra breadcrumbs. With your fingers, form the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour. In a large frying pan over moderate heat, preheat oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden brown all over, then place on paper towel. Serve with lemon wedges. Kroketes Fakes Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly wholesome snack or dish. Yields 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp parsley, diced 1 fresh egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to serve Add the lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding additional water to ensure the legumes immersed if needed. Mix in the cracked wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a bowl. Warm half of the