🔗 Share this article Savor These Tasty Triple Greek Keftedes Dishes Leek Patties Bite-sized crispy patties, typically called keftedes, are a beloved delicacy in Jewish cuisine. These particular leek fritters deliver a tasty fusion of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly crave-worthy. Yields 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to accompany Clean the green leeks carefully and cut away the root ends and most of the dark green parts. Cut into halves along the length then into half-inch pieces. Put in a large skillet and cover with cold water, then cook over a moderate heat for about twenty minutes or until tender. Strain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your hands then shape a couple of scoops into a patty, pressing a bit. Set on a plate and continue for the balance of the preparation. Heat oil in a skillet to a depth of about 2cm over a medium heat. When the oil is ready, brown the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Remove the finished croquettes to a dish lined with paper towel and permit to rest. Present with lemon slices. Spinach Patties These delightful cheesy spinach patties are a real delight. The crunchy outside gives way to a creamy filling. The spinach adds a fresh, somewhat green taste, while the cheese gives a rich, savory richness. Feel free to swap the cheesy element with cooked, mashed spuds if you like. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Oil for pan-frying (or use sunflower oil) Lemon slices, to garnish When using raw spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve. If using defrosted spinach, carefully squeeze out unwanted moisture. Heat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the flame. Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until incorporated. If the mixture looks too wet, mix in some additional crumbs. Using your hands, mold the preparation into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a tray covered with baking paper. Wrap and cool for at least one hour. In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Cook the fritters a handful for 2–3 minutes each side, flipping so they are golden brown everywhere, then transfer on paper towel. Present with lemon wedges. Kroketes Fakes Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly healthy appetizer or dish. Produces 12 45g dried brown lentils (one-quarter cup) 90g burghul (½ cup) 125ml oil (½ cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 large egg Seasoning, to liking Yogurt and lemon slices, to garnish Place the brown lentils in a pot and submerge with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to maintain the pulses immersed if needed. Add the burghul and proceed cooking until tender. Remove the water from the lentils and burghul completely and set aside in a bowl. Warm 50% of the