🔗 Share this article Enjoy These Delectable Triple Greek Croquette Dishes Keftedes me Prassa Bite-sized crispy croquettes, commonly called keftedes, represent a beloved speciality in Sephardic cooking. These particular leek fritters offer a tasty blend of savory minced beef with the delicate, mildly sweet taste of leeks, and they are utterly addictive. Makes 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for frying Lemon slices, to serve Wash the leeks carefully and cut away the roots and most of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then heat over a medium flame for about 20 minutes or until cooked through. Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and spice well with seasoning. Stir well using your palms then mold a several tablespoonfuls into a ball, pressing a bit. Put on a tray and continue for the rest of the preparation. Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Remove the cooked patties to a tray topped with kitchen paper and allow to rest. Present with fresh lemon. Keftes de Espinacha These amazing spinach and cheese patties are a genuine delight. The golden outside reveals a soft center. The fresh spinach adds a bright, somewhat green flavor, while the dairy offers a rich, savory richness. You can substitute the dairy cheese with boiled, pureed potato if you wish. Makes 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if required 3 large eggs Cooking oil for deep-frying (or use neutral oil) Lemon wedges, to accompany If using leafy greens, rinse it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside. When working with defrosted spinach, completely press out excess liquid. Warm the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until translucent, about a few minutes. Take off the heat. Combine the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until incorporated. If the mixture looks too loose, incorporate some additional breading. Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes. In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, turning so they are crispy all over, then put on paper towel. Present with lemon wedges. Lentil Patties With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or dish. Yields 12 45g dried brown lentils (¼ cup) 90g burghul (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp parsley, chopped 1 egg Pepper and salt, to taste Yogurt and lemon wedges, to garnish Add the lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about twenty minutes or until nearly done, including additional water to maintain the pulses covered if required. Stir in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl. Heat a portion of the