đŸ”— Share this article Delight in These Delectable Three Greek Keftedes Creations Keftedes me Prassa Bite-sized fried patties, commonly known as keftedes, represent a beloved delicacy in Jewish cuisine. These leek patties present a delicious combination of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, and they are utterly crave-worthy. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to garnish Thoroughly wash the green leeks properly and remove the root ends and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender. Drain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Stir thoroughly using your fingers then shape a few tablespoonfuls into a patty, pressing a bit. Put on a platter and continue for the balance of the mixture. Warm oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the croquettes in batches until golden on each side. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked patties to a dish covered with paper towel and allow to drain. Offer with lemon wedges. Spinach Croquettes These delightful cheesy spinach croquettes are a real delight. The golden crust gives way to a creamy center. The fresh spinach brings a bright, somewhat green note, while the dairy offers a savory, umami richness. You can substitute the dairy cheese with cooked, pureed potatoes if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, minced 100g kefalotyri, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (1¼ cups), plus extra if needed 3 eggs Cooking oil for deep-frying (or vegetable oil) Fresh lemon, to garnish If using fresh spinach, rinse it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside. When working with previously frozen spinach, thoroughly squeeze out excess liquid. Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the stove. Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the dough seems too soft, mix in some additional breadcrumbs. By hand, shape the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray topped with wax paper. Wrap and refrigerate for at least one hour. In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes each side, turning so they are crispy everywhere, then put on paper towel. Present with fresh lemon. Lentil Patties Boasting a crunchy outside and moist center, these fritters are not only delicious but also a highly healthy appetizer or main course. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, diced 1 egg Salt and pepper, to preference Greek yoghurt and lemon wedges, to accompany Put the lentils in a pan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including more water to keep the lentils covered if required. Add the burghul and keep cooking until fully cooked. Strain the mixture thoroughly and reserve in a container. Preheat 50% of the