🔗 Share this article Delight in These Tasty 3 Hellenic Keftedes Creations Leek Patties Small fried fritters, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These particular leek patties offer a tasty blend of rich ground beef with the gentle, mildly sweet taste of fresh leeks, making them utterly addictive. Makes 12 4 large leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Lemon slices, to garnish Wash the green leeks properly and cut away the base and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through. Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Combine completely using your palms then shape a few scoops into a patty, shaping a slightly. Put on a tray and proceed for the rest of the preparation. Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is hot, fry the fritters in batches until golden on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the finished fritters to a tray lined with absorbent paper and let to drain. Offer with lemon slices. Spinach Croquettes These cheesy spinach croquettes are a real delight. The golden outside opens up to a soft filling. The fresh spinach adds a bright, moderately natural note, while the grated cheese provides a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, pureed spuds if you prefer. Makes 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), additional if necessary 3 eggs Cooking oil for frying (or use vegetable oil) Lemon slices, to garnish When using leafy greens, wash it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, strain in a sieve for about 15 mins, then remove any excess liquid and set aside. For previously frozen spinach, carefully remove excess liquid. Warm the cooking oil in a frying pan over a medium flame and cook the onion and minced garlic until softened, about four minutes. Remove from the stove. Place the wilted spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir well until combined. If the preparation looks too wet, incorporate some extra crumbs. With your fingers, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour. In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes each side, rotating so they are crispy everywhere, then place on kitchen roll. Offer with lemon wedges. Lentil Croquettes Boasting a golden crust and moist center, these patties are not only tasty but also a extremely wholesome bite or dish. Makes 12 45g dried brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 egg Seasoning, to taste Creamy yogurt and lemon slices, to garnish Place the dry lentils in a pan and cover with ample water. Boil over a medium heat for about 20 minutes or until partially softened, including more water to keep the lentils immersed if necessary. Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl. Heat 50% of the