🔗 Share this article Savor These Delectable Triple Hellenic Keftedes Dishes Keftedes me Prassa Small pan-fried fritters, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a tasty combination of rich minced beef with the subtle, mildly sweet flavour of leeks, and they are truly irresistible. Produces 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp paprika Oil, for frying Lemon slices, to garnish Clean the green leeks well and remove the roots and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through. Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with pepper and salt. Combine thoroughly using your palms then form a few tablespoonfuls into a patty, shaping a bit. Place on a tray and proceed for the balance of the preparation. Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, cook the croquettes in small groups until golden brown on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a dish lined with paper towel and permit to drain. Present with lemon wedges. Spinach Croquettes These amazing spinach and cheese fritters are a genuine treat. The crunchy exterior reveals a smooth interior. The fresh spinach brings a bright, slightly earthy note, while the cheese offers a deep, flavorful smoothness. Feel free to swap the cheese with cooked, pureed potato if you like. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 onion, minced 2 garlic pieces, finely chopped 100g salty cheese, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if needed 3 eggs Cooking oil for pan-frying (or use sunflower oil) Lemon slices, to serve For leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any extra water and put aside. When working with thawed frozen spinach, completely press out extra water. Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about 4 minutes. Turn off the stove. Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the dough appears too loose, mix in some extra breading. With your fingers, form the dough into oval shapes a bit bigger than a nut but smaller than an large egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least one hour. In a big skillet over moderate heat, warm oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes per side, rotating so they are golden all over, then place on kitchen roll. Offer with lemon wedges. Kroketes Fakes Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully wholesome snack or dish. Produces 12 45g dry lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon slices, to serve Place the dry lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to ensure the lentils covered if needed. Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a container. Warm half of the