🔗 Share this article Savor These 3 Hellenic Croquette Dishes Keftedes me Prassa Small crispy fritters, often known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek patties deliver a tasty combination of hearty minced beef with the delicate, mildly sweet taste of leeks, rendering them truly crave-worthy. Makes 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for cooking Lemon wedges, to garnish Thoroughly wash the leeks well and cut away the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm slices. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until tender. Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix completely using your fingers then shape a couple of spoonfuls into a ball, shaping a slightly. Set on a plate and continue for the balance of the preparation. Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the ready fritters to a tray covered with paper towel and allow to rest. Present with fresh lemon. Spinach Patties These delightful spinach with cheese fritters are a real pleasure. The golden outside gives way to a creamy interior. The fresh spinach adds a bright, somewhat natural taste, while the grated cheese gives a savory, savory smoothness. You can substitute the cheese with steamed, pureed potatoes if you prefer. Makes 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the fridge) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Olive oil for deep-frying (or alternatively sunflower oil) Lemon slices, to serve When using leafy greens, rinse it well, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside. If using defrosted spinach, thoroughly squeeze out unwanted moisture. Heat the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic until tender, about a few minutes. Turn off the flame. Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too soft, mix in some additional crumbs. With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes. In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Fry the fritters a handful for two to three minutes each side, flipping so they are golden brown completely, then put on paper towel. Serve with fresh lemon. Kroketes Fakes With their golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome appetizer or main course. Yields 12 45g dry lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml olive oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, chopped 1 fresh egg Salt and pepper, to preference Creamy yogurt and fresh lemon, to serve Put the brown lentils in a saucepan and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes immersed if necessary. Add the bulgur wheat and continue cooking until tender. Drain the lentils and burghul completely and reserve in a container. Preheat 50% of the