🔗 Share this article Savor These Delectable Three Hellenic Fried Patty Creations Keftedes me Prassa Small pan-fried fritters, typically referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes deliver a delicious blend of hearty ground beef with the subtle, mildly sweet taste of leeks, and they are utterly irresistible. Produces 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon slices, to accompany Clean the green leeks carefully and remove the base and most of the green stalk. Slice in half longways then into half-inch slices. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through. Remove the water from the leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir completely using your fingers then mold a several tablespoonfuls into a croquette, pressing a bit. Put on a plate and proceed for the balance of the preparation. Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the fritters in small groups until crispy on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and permit to rest. Offer with fresh lemon. Keftes de Espinacha These delightful spinach with cheese patties are a real delight. The crunchy crust opens up to a smooth filling. The leafy spinach imparts a vibrant, somewhat earthy flavor, while the dairy offers a deep, savory richness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like. Produces 16–18 1kg baby spinach (or about 500g frozen spinach, softened overnight in the cooler) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1¼ cups), additional if needed 3 eggs Oil for frying (or use vegetable oil) Lemon slices, to serve When using leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside. When working with thawed frozen spinach, completely squeeze out extra water. Preheat the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame. Put the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the mixture looks too soft, mix in some extra crumbs. Using your hands, shape the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate lined with parchment paper. Cover and refrigerate for at least one hour. In a large frying pan over moderate heat, warm olive oil to a amount of about half an inch. Brown the croquettes a small batch for two to three minutes per side, flipping so they are golden brown all over, then put on paper towel. Present with lemon wedges. Lentil Croquettes Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, diced 1 fresh egg Seasoning, to preference Greek yoghurt and lemon slices, to garnish Place the dry lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding extra liquid to maintain the legumes immersed if required. Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl. Warm 50% of the