🔗 Share this article Delight in These Delectable Triple Hellenic Keftedes Recipes Leek Croquettes Petite crispy patties, commonly called keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek fritters offer a delicious blend of hearty beef with the gentle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to serve Clean the leeks properly and remove the base and most of the green tops. Slice into halves lengthways then into half-inch slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about twenty minutes or until softened. Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season well with pepper and salt. Combine thoroughly using your fingers then mold a couple of scoops into a patty, flattening a bit. Set on a tray and proceed for the balance of the ingredients. Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a plate topped with paper towel and permit to cool. Serve with lemon slices. Spinach Croquettes These delightful spinach with cheese fritters are a real delight. The crispy crust opens up to a smooth filling. The leafy spinach adds a vibrant, somewhat natural note, while the dairy offers a savory, savory richness. Feel free to swap the cheesy element with steamed, crushed spuds if you wish. Yields 16–18 1kg baby spinach (or about 500g frozen spinach, softened overnight in the cooler) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, crushed 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 eggs Cooking oil for deep-frying (or alternatively neutral oil) Lemon wedges, to garnish When using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then remove any remaining moisture and reserve. When working with defrosted spinach, carefully squeeze out unwanted moisture. Heat the olive oil in a skillet over a moderate heat and cook the onion and minced garlic until tender, about four minutes. Remove from the heat. Place the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until incorporated. If the preparation seems too wet, incorporate some additional crumbs. Using your hands, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a tray covered with wax paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium flame, heat olive oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then put on kitchen roll. Offer with lemon slices. Lentil Patties With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully healthy bite or main course. Produces 12 45g dried brown lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp parsley, chopped 1 large egg Salt and pepper, to liking Creamy yogurt and lemon wedges, to serve Place the lentils in a saucepan and fill with enough fresh water. Boil over a medium flame for about 20 mins or until nearly done, including more water to maintain the legumes immersed if required. Add the bulgur wheat and continue cooking until tender. Drain the mixture well and put aside in a container. Heat a portion of the