🔗 Share this article Savor These Tasty Triple Greek Keftedes Dishes Keftedes me Prassa Petite fried fritters, commonly called keftedes, are a treasured speciality in Sephardic cooking. These leek fritters deliver a tasty combination of hearty minced beef with the gentle, slightly sweet taste of fresh leeks, rendering them utterly addictive. Makes 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to serve Wash the fresh leeks well and remove the base and the majority of the dark green parts. Slice in half lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until cooked through. Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with salt and pepper. Combine well using your hands then mold a couple of scoops into a patty, shaping a bit. Set on a plate and continue for the remaining of the ingredients. Warm oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, fry the fritters in batches until golden on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the cooked croquettes to a dish lined with kitchen paper and let to cool. Present with lemon wedges. Spinach Patties These amazing spinach with cheese croquettes are a genuine pleasure. The crispy crust reveals a creamy interior. The fresh spinach adds a bright, slightly green taste, while the dairy provides a deep, flavorful smoothness. It's possible to replace the cheese with steamed, mashed spuds if you like. Produces 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler) 3 tbsp extra virgin oil 1 large onion, minced 2 garlic cloves, finely chopped 100g kefalotyri, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (about 1.25 cups), additional if required 3 eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon wedges, to garnish When using fresh spinach, wash it well, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a small amount water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside. For thawed frozen spinach, thoroughly remove excess liquid. Preheat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Take off the heat. Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the mixture looks too wet, incorporate some additional breading. With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a tray covered with wax paper. Wrap and chill for at least one hour. In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown all over, then put on kitchen roll. Offer with lemon wedges. Lentil Patties Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly nutritious bite or meal. Produces 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp fresh mint, diced 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to preference Yogurt and lemon wedges, to accompany Add the brown lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding extra liquid to maintain the legumes immersed if necessary. Mix in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl. Preheat half of the