🔗 Share this article Savor These Triple Greek Keftedes Dishes Keftedes me Prassa Small pan-fried croquettes, commonly called keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful fusion of hearty beef with the gentle, mildly sweet essence of leeks, making them truly irresistible. Yields 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to garnish Wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Cut into halves longways then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until cooked through. Strain the leeks and put in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your fingers then shape a several tablespoonfuls into a ball, pressing a bit. Put on a plate and repeat for the rest of the preparation. Warm oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the cooked patties to a plate lined with paper towel and allow to drain. Offer with lemon slices. Keftes de Espinacha These amazing spinach with cheese patties are a real pleasure. The crispy crust gives way to a creamy interior. The spinach adds a fresh, somewhat natural flavor, while the cheese gives a rich, umami richness. You can substitute the dairy cheese with steamed, crushed potatoes if you like. Makes 16–18 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 fresh eggs Cooking oil for frying (or vegetable oil) Fresh lemon, to garnish If using fresh spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and put aside. When working with previously frozen spinach, carefully remove unwanted moisture. Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the heat. Put the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Stir completely until blended. If the dough appears too loose, mix in some more breading. By hand, mold the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a tray covered with baking paper. Seal and chill for at least one hour. In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Fry the fritters a few at a time for two to three minutes per side, rotating so they are crispy completely, then transfer on paper towel. Present with lemon slices. Kroketes Fakes With their golden crust and soft inside, these patties are not only tasty but also a extremely wholesome snack or meal. Produces 12 45g 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, chopped 1 tbsp flat-leaf parsley, chopped 1 large egg Seasoning, to liking Creamy yogurt and lemon wedges, to accompany Place the dry lentils in a pan and cover with ample cold water. Boil over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes immersed if needed. Stir in the cracked wheat and keep cooking until tender. Strain the ingredients completely and set aside in a mixing bowl. Heat a portion of the