🔗 Share this article Delight in These Triple Greek Keftedes Dishes Leek Patties Bite-sized crispy fritters, typically called keftedes, represent a treasured delicacy in Jewish cuisine. These leek patties deliver a delicious combination of hearty beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely crave-worthy. Yields 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Olive oil, for cooking Lemon wedges, to accompany Thoroughly wash the green leeks well and trim off the root ends and most of the green tops. Cut lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through. Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and flavor liberally with salt and pepper. Mix completely using your hands then form a several scoops into a patty, shaping a bit. Put on a platter and repeat for the rest of the mixture. Heat olive oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is ready, brown the croquettes in batches until golden on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and let to rest. Present with lemon wedges. Spinach Patties These amazing spinach and cheese patties are a true pleasure. The crispy crust reveals a creamy center. The fresh spinach brings a fresh, slightly green flavor, while the grated cheese provides a savory, savory richness. It's possible to replace the cheese with steamed, crushed potato if you prefer. Produces 16–18 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, minced 100g kefalotyri, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Oil for pan-frying (or vegetable oil) Lemon wedges, to serve If using leafy greens, wash it well, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a bit of liquid over a medium flame. Once cooked, remove in a colander for about 15 minutes, then squeeze out any extra water and put aside. When working with defrosted spinach, carefully remove extra water. Warm the oil in a frying pan over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Take off the stove. Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a large bowl and flavor with seasoning. Combine completely until blended. If the mixture seems too wet, incorporate some more crumbs. By hand, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an large egg, and set them on a plate covered with baking paper. Wrap and chill for at least one hour. In a big skillet over medium flame, preheat cooking oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes each side, flipping so they are golden completely, then transfer on kitchen roll. Offer with lemon slices. Lentil Croquettes Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly nutritious snack or meal. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 egg Salt and pepper, to taste Greek yoghurt and lemon slices, to garnish Put the dry lentils in a saucepan and cover with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to ensure the legumes submerged if needed. Add the burghul and proceed cooking until tender. Drain the ingredients well and put aside in a bowl. Warm half of the