🔗 Share this article Delight in These Tasty Triple Greek Keftedes Dishes Leek Croquettes Small pan-fried croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These leek fritters offer a delicious blend of savory ground beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely irresistible. Produces 12 4 leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Wash the fresh leeks properly and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into half-inch slices. Place in a large skillet and submerge with water, then simmer over a medium flame for about twenty minutes or until softened. Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with seasoning. Combine thoroughly using your hands then shape a few tablespoonfuls into a ball, shaping a bit. Put on a platter and continue for the rest of the ingredients. Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, fry the croquettes in small groups until crispy on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Remove the ready patties to a dish lined with paper towel and allow to drain. Serve with lemon wedges. Keftes de Espinacha These spinach and cheese patties are a real delight. The golden crust reveals a smooth filling. The spinach imparts a bright, moderately green note, while the grated cheese gives a savory, umami smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you like. Yields 16–18 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, minced 100g kefalotyri, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1¼ cups), additional if necessary 3 fresh eggs Olive oil for frying (or sunflower oil) Lemon slices, to garnish For raw spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then remove any excess liquid and reserve. If using thawed frozen spinach, thoroughly remove extra water. Preheat the olive oil in a pan over a medium heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the flame. Combine the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Mix well until blended. If the mixture seems too loose, add some additional breadcrumbs. By hand, mold the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes. In a big skillet over medium heat, heat olive oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, rotating so they are golden all over, then place on absorbent paper. Offer with fresh lemon. Kroketes Fakes Featuring a crunchy outside and soft inside, these patties are not only tasty but also a highly nutritious snack or main course. Makes 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml olive oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Pepper and salt, to taste Creamy yogurt and fresh lemon, to garnish Place the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the legumes covered if needed. Stir in the cracked wheat and continue cooking until tender. Drain the mixture completely and set aside in a mixing bowl. Heat half of the