🔗 Share this article Enjoy These Delectable 3 Greek Keftedes Dishes Leek Patties Bite-sized pan-fried fritters, often called keftedes, are a beloved signature dish in Sephardic cooking. These leek croquettes present a delicious combination of savory ground beef with the delicate, slightly sweet essence of tender leeks, and they are utterly irresistible. Produces 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp fresh parsley, diced ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to garnish Clean the fresh leeks properly and remove the base and the majority of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Place in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until softened. Strain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice liberally with salt and pepper. Mix well using your fingers then mold a several spoonfuls into a patty, pressing a bit. Put on a platter and repeat for the balance of the preparation. Preheat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Remove the cooked patties to a dish covered with paper towel and permit to cool. Serve with fresh lemon. Spinach Croquettes These delightful spinach with cheese croquettes are a real treat. The crunchy crust gives way to a creamy filling. The fresh spinach brings a bright, slightly earthy flavor, while the cheese gives a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like. Makes 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler) 3 tbsp extra virgin oil 1 yellow onion, minced 2 garlic pieces, crushed 100g hard cheese, shredded 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for deep-frying (or vegetable oil) Lemon wedges, to garnish If using raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a small amount hot water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside. For defrosted spinach, carefully remove extra water. Preheat the olive oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Remove from the flame. Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the dough appears too wet, incorporate some additional breadcrumbs. Using your hands, form the dough into oval shapes slightly larger than a nut but less bulky than an egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least one hour. In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a few at a time for a couple of minutes per side, flipping so they are crispy everywhere, then put on absorbent paper. Serve with fresh lemon. Lentil Patties Boasting a golden crust and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or meal. Yields 12 45g dry lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml olive oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp parsley, minced 1 fresh egg Seasoning, to liking Creamy yogurt and fresh lemon, to serve Place the brown lentils in a saucepan and cover with plenty of water. Boil over a medium flame for about 20 mins or until partially softened, adding more water to ensure the lentils immersed if needed. Add the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture well and set aside in a bowl. Preheat a portion of the