🔗 Share this article Savor These 3 Greek Keftedes Creations Leek Croquettes Small pan-fried croquettes, typically called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes offer a delicious blend of savory minced beef with the gentle, slightly sweet taste of tender leeks, making them truly irresistible. Makes 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, diced ½ tsp mild paprika Extra virgin olive oil, for frying Fresh lemon wedges, to serve Wash the leeks well and trim off the base and the bulk of the green stalk. Cut in half lengthways then into half-inch slices. Transfer in a deep pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until tender. Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with seasoning. Combine well using your fingers then mold a few spoonfuls into a patty, shaping a slightly. Place on a plate and proceed for the rest of the preparation. Heat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked fritters to a plate topped with absorbent paper and let to drain. Serve with lemon slices. Spinach Patties These spinach with cheese patties are a real treat. The golden outside reveals a creamy filling. The fresh spinach imparts a bright, moderately green taste, while the grated cheese gives a deep, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potato if you wish. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic pieces, minced 100g salty cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (1¼ cups), plus extra if needed 3 fresh eggs Cooking oil for frying (or alternatively sunflower oil) Lemon wedges, to serve When using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside. If using thawed frozen spinach, carefully squeeze out extra water. Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the heat. Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a container and season with salt and pepper. Mix completely until incorporated. If the dough looks too wet, add some more breadcrumbs. Using your hands, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a tray topped with baking paper. Cover and chill for at least 1 hour. In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Brown the patties a small batch for two to three minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll. Serve with lemon slices. Lentil Patties Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish. Makes 12 45g dry lentils (¼ cup) 90g burghul (0.5 cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp fresh parsley, minced 1 egg Seasoning, to preference Yogurt and lemon slices, to serve Add the dry lentils in a pan and fill with plenty of cold water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to ensure the legumes submerged if necessary. Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl. Warm a portion of the