🔗 Share this article Savor These Delectable 3 Greek Keftedes Dishes Leek Patties Bite-sized pan-fried fritters, typically known as keftedes, stand as a treasured delicacy in Jewish cooking. These leek patties present a delicious fusion of savory ground beef with the delicate, slightly sweet taste of fresh leeks, making them utterly irresistible. Makes 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, diced ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon slices, to garnish Wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 mins or until cooked through. Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your hands then shape a couple of spoonfuls into a patty, pressing a little. Place on a tray and proceed for the remaining of the preparation. Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden brown on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the finished fritters to a dish covered with absorbent paper and permit to cool. Present with lemon wedges. Keftes de Espinacha These delightful spinach and cheese croquettes are a real treat. The golden crust gives way to a creamy filling. The leafy spinach brings a vibrant, moderately natural note, while the dairy offers a deep, umami richness. Feel free to swap the dairy cheese with steamed, pureed spuds if you like. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge) 3 tbsp olive oil 1 large onion, minced 2 cloves of garlic, minced 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1¼ cups), additional if required 3 eggs Cooking oil for frying (or use neutral oil) Fresh lemon, to accompany If using fresh spinach, wash it well, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside. When working with thawed frozen spinach, thoroughly remove excess liquid. Preheat the oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Take off the stove. Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir well until incorporated. If the mixture appears too soft, add some additional crumbs. With your fingers, shape the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least 60 minutes. In a large frying pan over medium flame, preheat oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then put on absorbent paper. Serve with lemon wedges. Lentil Croquettes Boasting a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish. Makes 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp parsley, minced 1 large egg Seasoning, to preference Yogurt and lemon slices, to accompany Place the brown lentils in a pot and fill with enough cold water. Boil over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the pulses submerged if required. Stir in the cracked wheat and keep cooking until tender. Strain the ingredients completely and set aside in a container. Warm half of the