🔗 Share this article Savor These 3 Hellenic Fried Patty Creations Keftedes me Prassa Bite-sized crispy fritters, typically referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters offer a tasty combination of hearty ground beef with the delicate, mildly sweet taste of leeks, and they are truly addictive. Makes 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to serve Wash the green leeks carefully and remove the roots and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened. Remove the water from the leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your palms then shape a several scoops into a ball, pressing a bit. Put on a tray and repeat for the balance of the ingredients. Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Take out the cooked fritters to a plate lined with paper towel and permit to cool. Offer with fresh lemon. Spinach Croquettes These spinach with cheese patties are a real pleasure. The golden exterior reveals a soft filling. The fresh spinach imparts a vibrant, somewhat natural taste, while the dairy provides a deep, umami richness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish. Produces 16–18 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator) 3 tbsp oil 1 onion, diced small 2 garlic cloves, finely chopped 100g hard cheese, grated 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), additional if needed 3 large eggs Olive oil for deep-frying (or alternatively vegetable oil) Lemon wedges, to serve If using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Place in a big pot with a little hot water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside. If using defrosted spinach, completely press out excess liquid. Heat the olive oil in a skillet over a medium heat and saute the onion and garlic until softened, about 4 minutes. Remove from the stove. Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix well until incorporated. If the preparation seems too wet, add some more breading. Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a tray lined with baking paper. Wrap and refrigerate for at least one hour. In a big skillet over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll. Serve with fresh lemon. Kroketes Fakes Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully healthy bite or meal. Makes 12 45g dry lentils (¼ cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp parsley, chopped 1 fresh egg Seasoning, to liking Greek yoghurt and fresh lemon, to garnish Add the brown lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until partially softened, including additional water to keep the lentils covered if necessary. Add the bulgur wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and reserve in a mixing bowl. Warm 50% of the