🔗 Share this article Enjoy These 3 Hellenic Keftedes Recipes Keftedes me Prassa Bite-sized fried fritters, often known as keftedes, are a treasured speciality in Sephardic cooking. These wonderful leek croquettes deliver a flavorful combination of rich ground beef with the delicate, mildly sweet taste of fresh leeks, and they are utterly irresistible. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Oil, for pan-frying Fresh lemon wedges, to accompany Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the green tops. Cut in half lengthways then into 1.5cm rounds. Put in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until tender. Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with salt and pepper. Mix completely using your hands then shape a couple of scoops into a croquette, shaping a bit. Place on a platter and continue for the balance of the mixture. Preheat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Take out the finished fritters to a tray covered with paper towel and let to rest. Serve with lemon wedges. Spinach Patties These spinach and cheese croquettes are a real treat. The golden exterior reveals a smooth interior. The fresh spinach imparts a bright, moderately natural flavor, while the dairy offers a rich, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you prefer. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1¼ cups), additional if required 3 large eggs Cooking oil for pan-frying (or neutral oil) Lemon slices, to serve If using leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve. If using thawed frozen spinach, carefully press out extra water. Preheat the oil in a pan over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the flame. Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until combined. If the mixture appears too soft, incorporate some more crumbs. By hand, mold the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Seal and refrigerate for at least one hour. In a big skillet over moderate heat, heat oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes each side, turning so they are golden completely, then transfer on absorbent paper. Serve with lemon slices. Lentil Patties Boasting a golden crust and soft inside, these croquettes are not only tasty but also a highly healthy snack or main course. Yields 12 45g dry lentils (one-quarter cup) 90g burghul (half a cup) 125ml oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp parsley, minced 1 fresh egg Seasoning, to preference Greek yoghurt and lemon slices, to serve Place the dry lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to keep the lentils immersed if needed. Stir in the burghul and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a bowl. Preheat half of the