🔗 Share this article Savor These Delectable Three Greek Keftedes Creations Keftedes me Prassa Small crispy patties, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek patties present a flavorful blend of rich minced beef with the delicate, slightly sweet essence of leeks, rendering them utterly addictive. Makes 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp parsley, minced ½ tsp paprika Olive oil, for frying Lemon wedges, to serve Thoroughly wash the green leeks carefully and remove the base and most of the green tops. Cut into halves longways then into 1.5cm rounds. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until tender. Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Stir well using your palms then mold a several tablespoonfuls into a ball, flattening a little. Set on a platter and proceed for the rest of the mixture. Warm cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is hot, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Take out the cooked patties to a dish lined with kitchen paper and let to rest. Offer with lemon wedges. Spinach Croquettes These spinach and cheese patties are a genuine delight. The golden outside opens up to a creamy filling. The spinach brings a fresh, moderately green flavor, while the grated cheese provides a rich, umami creaminess. Feel free to swap the cheese with cooked, mashed potato if you like. Makes 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge) 3 tbsp oil 1 large onion, finely diced 2 garlic cloves, minced 100g kefalotyri, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), additional if needed 3 fresh eggs Oil for frying (or neutral oil) Lemon wedges, to accompany If using raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then squeeze out any extra water and set aside. If using previously frozen spinach, thoroughly remove excess liquid. Warm the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Turn off the flame. Put the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Stir completely until combined. If the preparation seems too wet, incorporate some additional crumbs. By hand, form the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a plate lined with parchment paper. Wrap and chill for at least 1 hour. In a wide pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy all over, then place on kitchen roll. Present with lemon slices. Lentil Croquettes With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly nutritious snack or meal. Makes 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp parsley, chopped 1 egg Salt and pepper, to taste Yogurt and lemon wedges, to garnish Place the dry lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils covered if necessary. Add the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a mixing bowl. Warm half of the