🔗 Share this article Delight in These Delectable Triple Greek Keftedes Dishes Leek Croquettes Small fried fritters, typically called keftedes, are a treasured signature dish in Jewish culinary traditions. These leek patties offer a tasty combination of rich minced beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly addictive. Produces 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for frying Lemon wedges, to accompany Clean the fresh leeks well and trim off the roots and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Put in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until cooked through. Strain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and spice liberally with pepper and salt. Combine completely using your palms then shape a several scoops into a ball, pressing a little. Put on a plate and continue for the remaining of the mixture. Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a tray lined with paper towel and permit to rest. Present with lemon slices. Spinach Patties These amazing spinach and cheese patties are a true treat. The golden crust gives way to a smooth filling. The spinach brings a fresh, somewhat earthy taste, while the grated cheese offers a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you wish. Produces 16–18 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 eggs Cooking oil for deep-frying (or use sunflower oil) Lemon wedges, to garnish When using fresh spinach, clean it well, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any extra water and set aside. For previously frozen spinach, completely press out extra water. Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until softened, about 4 minutes. Remove from the stove. Combine the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the dough looks too wet, add some extra crumbs. Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and set them on a tray lined with wax paper. Wrap and cool for at least one hour. In a big skillet over moderate heat, preheat oil to a level of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, turning so they are crispy all over, then place on paper towel. Offer with lemon slices. Kroketes Fakes Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or dish. Produces 12 45g dry lentils (0.25 cup) 90g burghul (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp parsley, diced 1 large egg Salt and pepper, to liking Creamy yogurt and lemon wedges, to serve Add the brown lentils in a pan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to keep the lentils immersed if needed. Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a bowl. Heat 50% of the