🔗 Share this article Enjoy These Delectable Triple Greek Keftedes Creations Leek Patties Small pan-fried fritters, commonly called keftedes, stand as a treasured speciality in Jewish cuisine. These leek fritters offer a delicious blend of rich beef with the delicate, slightly sweet taste of fresh leeks, and they are utterly crave-worthy. Yields 12 4 large leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp mild paprika Oil, for pan-frying Fresh lemon wedges, to serve Clean the green leeks properly and remove the base and the majority of the green stalk. Slice into halves along the length then into half-inch slices. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened. Remove the water from the leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with salt and pepper. Mix well using your fingers then mold a couple of scoops into a ball, pressing a little. Put on a tray and repeat for the rest of the ingredients. Heat oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, fry the patties in batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the ready fritters to a dish covered with absorbent paper and allow to drain. Offer with lemon slices. Spinach Croquettes These delightful spinach with cheese fritters are a true treat. The crunchy crust opens up to a smooth interior. The leafy spinach imparts a fresh, moderately earthy note, while the dairy provides a deep, flavorful creaminess. Feel free to swap the cheese with boiled, mashed potato if you wish. Makes 16–18 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator) 3 tbsp extra virgin oil 1 large onion, minced 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), with more if necessary 3 large eggs Olive oil for deep-frying (or alternatively neutral oil) Fresh lemon, to garnish When using raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside. When working with thawed frozen spinach, carefully press out excess liquid. Warm the olive oil in a pan over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the heat. Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the dough appears too wet, add some more breadcrumbs. Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour. In a large frying pan over medium heat, heat oil to a amount of about 1cm. Brown the patties a small batch for a couple of minutes per side, rotating so they are crispy everywhere, then place on kitchen roll. Offer with fresh lemon. Lentil Patties Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or main course. Yields 12 45g brown lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml olive oil (½ cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp fresh parsley, chopped 1 large egg Pepper and salt, to liking Greek yoghurt and fresh lemon, to accompany Place the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the pulses submerged if required. Mix in the burghul and continue cooking until tender. Strain the lentils and burghul completely and put aside in a bowl. Preheat 50% of the