🔗 Share this article Delight in These Tasty 3 Hellenic Keftedes Recipes Leek Patties Petite crispy patties, typically referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These leek croquettes present a flavorful blend of hearty beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy. Produces 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Oil, for frying Lemon wedges, to garnish Wash the leeks carefully and trim off the base and the bulk of the green tops. Cut into halves along the length then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then simmer over a medium heat for about twenty minutes or until softened. Drain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and season well with pepper and salt. Mix thoroughly using your hands then mold a several scoops into a ball, flattening a bit. Put on a plate and proceed for the balance of the mixture. Preheat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the finished fritters to a dish lined with absorbent paper and let to cool. Serve with lemon slices. Keftes de Espinacha These delightful spinach with cheese fritters are a true delight. The crunchy outside opens up to a soft interior. The fresh spinach imparts a fresh, slightly natural flavor, while the dairy provides a deep, savory smoothness. You can substitute the cheesy element with boiled, mashed spuds if you wish. Makes 16–18 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the fridge) 3 tbsp oil 1 large onion, minced 2 garlic cloves, finely chopped 100g salty cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), plus extra if required 3 fresh eggs Cooking oil for deep-frying (or alternatively sunflower oil) Lemon wedges, to accompany For raw spinach, wash it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve. For thawed frozen spinach, carefully squeeze out unwanted moisture. Warm the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the heat. Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until combined. If the preparation looks too loose, mix in some additional crumbs. By hand, shape the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes. In a wide pan over medium flame, preheat oil to a level of about 1cm. Cook the fritters a handful for two to three minutes per side, flipping so they are crispy completely, then transfer on absorbent paper. Present with fresh lemon. Lentil Patties With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely nutritious bite or meal. Yields 12 45g brown lentils (¼ cup) 90g burghul (half a cup) 125ml olive oil (½ cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, diced 1 egg Salt and pepper, to preference Creamy yogurt and lemon slices, to garnish Add the dry lentils in a saucepan and fill with plenty of water. Cook over a medium heat for about 20 mins or until nearly done, including extra liquid to ensure the lentils submerged if necessary. Mix in the bulgur wheat and keep cooking until tender. Drain the mixture thoroughly and put aside in a container. Warm 50% of the