🔗 Share this article Savor These Delectable Triple Hellenic Keftedes Creations Keftedes me Prassa Bite-sized crispy fritters, often known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful fusion of savory minced beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely addictive. Makes 12 4 fresh leeks 250g minced beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for cooking Lemon wedges, to serve Thoroughly wash the fresh leeks properly and trim off the root ends and the majority of the green tops. Cut in half lengthways then into 1.5cm rounds. Place in a deep frying pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until cooked through. Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with pepper and salt. Mix thoroughly using your palms then form a couple of spoonfuls into a patty, flattening a little. Put on a plate and continue for the remaining of the ingredients. Heat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, fry the patties in small batches until golden brown on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the ready croquettes to a tray lined with absorbent paper and let to drain. Offer with fresh lemon. Keftes de Espinacha These delightful spinach and cheese fritters are a real treat. The golden outside opens up to a smooth filling. The leafy spinach brings a vibrant, somewhat natural taste, while the cheese gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer. Yields 16–18 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the cooler) 3 tbsp extra virgin oil 1 onion, finely diced 2 cloves of garlic, minced 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1¼ cups), with more if required 3 eggs Olive oil for frying (or use sunflower oil) Lemon wedges, to accompany For fresh spinach, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once softened, drain in a colander for about a quarter hour, then press out any extra water and put aside. If using thawed frozen spinach, carefully press out unwanted moisture. Warm the olive oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Remove from the heat. Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the dough appears too loose, add some more breading. Using your hands, form the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray topped with baking paper. Seal and cool for at least 1 hour. In a big skillet over moderate heat, warm oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes each side, turning so they are crispy completely, then transfer on absorbent paper. Offer with lemon slices. Kroketes Fakes Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or main course. Makes 12 45g brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, minced 1 egg Seasoning, to preference Creamy yogurt and fresh lemon, to serve Add the dry lentils in a pot and cover with enough cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses submerged if needed. Add the bulgur wheat and keep cooking until tender. Drain the mixture completely and reserve in a bowl. Heat 50% of the