🔗 Share this article Enjoy These Tasty 3 Greek Keftedes Dishes Leek Croquettes Small fried croquettes, commonly called keftedes, are a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties present a flavorful blend of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, and they are absolutely crave-worthy. Makes 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, minced 1 tbsp fresh parsley, finely chopped ½ tsp mild paprika Oil, for cooking Lemon wedges, to accompany Clean the leeks well and trim off the root ends and the majority of the green stalk. Cut into halves longways then into half-inch rounds. Put in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through. Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with pepper and salt. Combine thoroughly using your fingers then mold a few spoonfuls into a ball, flattening a bit. Place on a platter and continue for the remaining of the ingredients. Heat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Take out the finished patties to a plate covered with paper towel and permit to cool. Serve with lemon slices. Keftes de Espinacha These amazing spinach with cheese patties are a genuine pleasure. The golden outside opens up to a smooth center. The spinach adds a bright, slightly green note, while the cheese provides a deep, savory creaminess. You can substitute the cheesy element with cooked, mashed spuds if you wish. Produces 16–18 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the cooler) 3 tbsp oil 1 yellow onion, diced small 2 garlic pieces, finely chopped 100g salty cheese, shredded 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g crumbs (about 1.25 cups), additional if needed 3 fresh eggs Cooking oil for frying (or use sunflower oil) Fresh lemon, to garnish When using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any excess liquid and set aside. For defrosted spinach, completely press out extra water. Preheat the oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about 4 minutes. Remove from the heat. Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and season with pepper and salt. Combine completely until combined. If the dough seems too wet, mix in some extra crumbs. By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but smaller than an egg, and place them on a plate topped with parchment paper. Wrap and refrigerate for at least one hour. In a large frying pan over medium flame, warm oil to a depth of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are crispy completely, then put on absorbent paper. Serve with lemon slices. Lentil Patties Boasting a golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy snack or main course. Produces 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml oil (half a cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to preference Yogurt and lemon wedges, to accompany Put the lentils in a pan and fill with plenty of cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring more water to maintain the legumes submerged if required. Add the burghul and continue cooking until softened. Remove the water from the mixture well and set aside in a bowl. Warm a portion of the