π Share this article Enjoy These Tasty 3 Hellenic Keftedes Recipes Keftedes me Prassa Petite crispy patties, commonly known as keftedes, are a beloved delicacy in Jewish cooking. These wonderful leek patties deliver a flavorful blend of savory beef with the gentle, sweetly mild essence of fresh leeks, and they are absolutely irresistible. Produces 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, diced 1 tbsp parsley, diced Β½ tsp mild paprika Olive oil, for frying Lemon wedges, to accompany Wash the leeks well and cut away the root ends and most of the dark green parts. Chop lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender. Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice well with seasoning. Stir thoroughly using your hands then form a few tablespoonfuls into a ball, pressing a bit. Put on a platter and continue for the remaining of the mixture. Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on each side. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Take out the cooked patties to a dish topped with kitchen paper and let to rest. Offer with lemon slices. Spinach Patties These cheesy spinach croquettes are a genuine treat. The crispy exterior opens up to a creamy center. The leafy spinach imparts a vibrant, slightly green note, while the dairy gives a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you wish. Yields 16β18 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, crushed 100g hard cheese, shredded 80g creamy ricotta Β½ tsp grated nutmeg Β½ tsp paprika 120g crumbs (about 1.25 cups), with more if needed 3 eggs Olive oil for frying (or alternatively sunflower oil) Lemon wedges, to accompany If using leafy greens, wash it well, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside. For thawed frozen spinach, carefully squeeze out extra water. Heat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Remove from the heat. Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Stir well until combined. If the mixture appears too soft, mix in some extra breading. With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a plate topped with baking paper. Wrap and chill for at least 1 hour. In a large frying pan over moderate heat, warm oil to a depth of about 1 centimeter. Cook the fritters a handful for 2β3 minutes on both sides, turning so they are golden brown completely, then place on paper towel. Serve with fresh lemon. Kroketes Fakes Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or meal. Makes 12 45g brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 onion, minced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp parsley, chopped 1 egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to garnish Place the dry lentils in a pan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to keep the legumes covered if required. Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients well and reserve in a container. Heat a portion of the