🔗 Share this article Enjoy These Tasty Three Greek Keftedes Dishes Leek Croquettes Bite-sized pan-fried patties, often referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These particular leek patties offer a flavorful blend of hearty ground beef with the gentle, slightly sweet taste of fresh leeks, making them utterly irresistible. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon wedges, to accompany Wash the leeks properly and trim off the root ends and the bulk of the green stalk. Chop in half longways then into half-inch rounds. Transfer in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender. Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice well with seasoning. Mix completely using your hands then form a several tablespoonfuls into a patty, shaping a little. Place on a plate and proceed for the balance of the ingredients. Heat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the patties in batches until golden brown on each side. (Do not fill the pan as this reduces the temperature of the cooking oil.) Transfer the cooked croquettes to a tray covered with kitchen paper and allow to drain. Present with lemon slices. Spinach Croquettes These amazing cheesy spinach patties are a genuine treat. The crispy exterior reveals a soft filling. The leafy spinach brings a fresh, slightly earthy note, while the dairy offers a deep, flavorful smoothness. It's possible to replace the cheesy element with boiled, crushed spuds if you prefer. Yields 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, minced 100g kefalotyri, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for frying (or alternatively sunflower oil) Lemon slices, to garnish When using raw spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and set aside. For defrosted spinach, completely squeeze out extra water. Preheat the olive oil in a pan over a medium flame and cook the onion and minced garlic until tender, about four minutes. Turn off the flame. Put the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix thoroughly until blended. If the preparation appears too soft, add some more crumbs. By hand, shape the dough into elongated patties a bit bigger than a nut but smaller than an egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least one hour. In a wide pan over medium heat, warm olive oil to a depth of about 1cm. Cook the patties a few at a time for two to three minutes each side, flipping so they are golden everywhere, then put on kitchen roll. Serve with fresh lemon. Kroketes Fakes Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully healthy snack or meal. Produces 12 45g dry lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml olive oil (half a cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Seasoning, to preference Greek yoghurt and lemon wedges, to garnish Place the brown lentils in a saucepan and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the lentils immersed if needed. Add the bulgur wheat and keep cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl. Heat half of the