🔗 Share this article Delight in These 3 Hellenic Keftedes Dishes Keftedes me Prassa Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These leek patties offer a tasty combination of savory ground beef with the subtle, mildly sweet taste of leeks, and they are absolutely irresistible. Makes 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to serve Wash the leeks properly and remove the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened. Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and paprika and flavor well with salt and pepper. Stir well using your fingers then form a couple of tablespoonfuls into a patty, shaping a little. Place on a platter and repeat for the rest of the mixture. Heat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a dish lined with kitchen paper and permit to drain. Serve with lemon slices. Spinach Patties These amazing spinach and cheese fritters are a genuine delight. The golden outside opens up to a soft filling. The fresh spinach imparts a bright, slightly natural taste, while the cheese gives a rich, savory richness. It's possible to replace the cheesy element with steamed, mashed spuds if you like. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), additional if needed 3 eggs Oil for frying (or alternatively vegetable oil) Lemon slices, to garnish If using raw spinach, rinse it carefully, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside. When working with previously frozen spinach, completely squeeze out unwanted moisture. Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove. Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the mixture appears too soft, mix in some extra breading. Using your hands, mold the mixture into elongated patties somewhat larger than a nut but smaller than an large egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour. In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden all over, then put on absorbent paper. Serve with lemon wedges. Lentil Patties With their golden crust and moist center, these fritters are not only flavorful but also a highly nutritious bite or main course. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml olive oil (0.5 cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp parsley, minced 1 fresh egg Seasoning, to liking Creamy yogurt and lemon slices, to serve Place the brown lentils in a pot and cover with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes immersed if required. Mix in the burghul and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a container. Preheat 50% of the