🔗 Share this article Savor These Three Hellenic Keftedes Dishes Leek Croquettes Petite crispy patties, commonly called keftedes, are a treasured signature dish in Jewish culinary traditions. These wonderful leek patties offer a tasty blend of rich minced beef with the delicate, slightly sweet taste of leeks, making them truly crave-worthy. Makes 12 4 leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Oil, for cooking Lemon slices, to serve Clean the leeks properly and cut away the root ends and most of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until tender. Drain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your palms then shape a couple of scoops into a patty, flattening a bit. Put on a plate and proceed for the rest of the mixture. Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in batches until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the cooked patties to a plate covered with paper towel and permit to cool. Serve with fresh lemon. Keftes de Espinacha These delightful spinach and cheese patties are a true pleasure. The golden crust reveals a smooth interior. The leafy spinach adds a fresh, somewhat natural note, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with steamed, pureed spuds if you prefer. Yields 16–18 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the fridge) 3 tbsp olive oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), with more if necessary 3 large eggs Olive oil for frying (or neutral oil) Fresh lemon, to garnish If using raw spinach, wash it well, getting rid of any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and put aside. If using thawed frozen spinach, completely press out extra water. Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about four minutes. Turn off the stove. Place the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a container and spice with seasoning. Mix thoroughly until blended. If the mixture seems too loose, add some more crumbs. Using your hands, shape the mixture into elongated patties somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour. In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then put on absorbent paper. Serve with lemon slices. Kroketes Fakes With their crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious snack or dish. Produces 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml oil (0.5 cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, chopped 1 egg Seasoning, to preference Creamy yogurt and lemon slices, to garnish Place the brown lentils in a pan and cover with ample water. Cook over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the lentils immersed if necessary. Mix in the cracked wheat and keep cooking until tender. Strain the mixture well and put aside in a container. Preheat a portion of the