🔗 Share this article Delight in These Delectable Three Hellenic Keftedes Dishes Leek Patties Small fried croquettes, commonly known as keftedes, represent a beloved signature dish in Sephardic cooking. These leek croquettes deliver a flavorful combination of savory ground beef with the delicate, slightly sweet taste of tender leeks, rendering them utterly crave-worthy. Makes 12 4 leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp paprika Olive oil, for cooking Lemon wedges, to serve Thoroughly wash the leeks well and remove the root ends and the majority of the green tops. Slice lengthwise along the length then into half-inch slices. Place in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until tender. Strain the leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with salt and pepper. Stir well using your hands then shape a couple of spoonfuls into a croquette, pressing a slightly. Put on a plate and continue for the rest of the mixture. Heat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Remove the cooked fritters to a dish lined with paper towel and allow to drain. Offer with lemon slices. Keftes de Espinacha These amazing spinach and cheese patties are a true delight. The crunchy crust gives way to a smooth interior. The spinach imparts a bright, moderately earthy flavor, while the grated cheese gives a deep, umami creaminess. You can substitute the cheesy element with boiled, mashed potatoes if you wish. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, softened overnight in the cooler) 3 tbsp extra virgin oil 1 large onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1¼ cups), plus extra if required 3 fresh eggs Olive oil for deep-frying (or sunflower oil) Lemon slices, to accompany If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside. When working with thawed frozen spinach, carefully press out extra water. Preheat the olive oil in a pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame. Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Stir thoroughly until blended. If the mixture appears too soft, incorporate some more breading. With your fingers, shape the dough into elongated patties slightly larger than a walnut but smaller than an chicken egg, and place them on a tray topped with parchment paper. Seal and chill for at least 1 hour. In a large frying pan over medium heat, heat cooking oil to a depth of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll. Present with fresh lemon. Lentil Patties Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or meal. Yields 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (½ cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp fresh parsley, diced 1 large egg Salt and pepper, to taste Creamy yogurt and lemon slices, to accompany Put the brown lentils in a pot and fill with ample water. Cook over a medium flame for about 20 mins or until partially softened, pouring extra liquid to maintain the legumes immersed if necessary. Mix in the cracked wheat and keep cooking until fully cooked. Drain the mixture completely and reserve in a mixing bowl. Preheat 50% of the