🔗 Share this article Savor These Tasty Three Hellenic Keftedes Recipes Leek Patties Bite-sized crispy croquettes, typically called keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of savory ground beef with the subtle, sweetly mild essence of leeks, rendering them absolutely crave-worthy. Makes 12 4 leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp sweet paprika Oil, for cooking Lemon slices, to accompany Clean the fresh leeks well and trim off the base and most of the green tops. Slice into halves along the length then into 1.5cm slices. Put in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 mins or until softened. Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine well using your fingers then form a several spoonfuls into a croquette, shaping a bit. Put on a platter and repeat for the rest of the ingredients. Warm cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the patties in small batches until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked patties to a tray lined with kitchen paper and permit to drain. Present with lemon wedges. Spinach Croquettes These cheesy spinach patties are a real pleasure. The crispy outside opens up to a smooth interior. The leafy spinach imparts a bright, slightly green note, while the grated cheese gives a savory, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potatoes if you wish. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1¼ cups), additional if needed 3 large eggs Olive oil for pan-frying (or use sunflower oil) Fresh lemon, to garnish If using leafy greens, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and reserve. If using thawed frozen spinach, carefully remove unwanted moisture. Warm the cooking oil in a pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the heat. Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the mixture looks too soft, add some more breading. With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with wax paper. Wrap and chill for at least 60 minutes. In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Cook the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on paper towel. Present with lemon slices. Lentil Patties Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or dish. Makes 12 45g brown lentils (0.25 cup) 90g burghul (½ cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to taste Yogurt and lemon slices, to accompany Add the dry lentils in a pan and fill with enough water. Boil over a medium heat for about twenty minutes or until partially softened, pouring more water to maintain the legumes immersed if required. Add the burghul and proceed cooking until fully cooked. Drain the mixture completely and reserve in a container. Heat half of the