🔗 Share this article Delight in These Triple Hellenic Keftedes Dishes Leek Croquettes Bite-sized crispy patties, often called keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek fritters offer a flavorful fusion of rich beef with the delicate, sweetly mild flavour of fresh leeks, making them truly addictive. Makes 12 4 large leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to accompany Clean the leeks well and trim off the root ends and most of the green stalk. Cut lengthwise longways then into 1.5cm slices. Put in a large skillet and fill with cold water, then heat over a medium flame for about twenty minutes or until cooked through. Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice generously with pepper and salt. Combine completely using your palms then mold a few spoonfuls into a patty, shaping a slightly. Place on a plate and proceed for the remaining of the mixture. Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a dish lined with absorbent paper and permit to drain. Serve with lemon wedges. Spinach Patties These spinach with cheese patties are a real delight. The crispy exterior gives way to a soft center. The fresh spinach imparts a vibrant, somewhat green flavor, while the grated cheese gives a savory, savory richness. Feel free to swap the cheese with steamed, pureed potatoes if you like. Produces 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the cooler) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if needed 3 eggs Olive oil for frying (or alternatively neutral oil) Fresh lemon, to serve If using raw spinach, clean it well, getting rid of any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside. For previously frozen spinach, thoroughly press out extra water. Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Take off the heat. Put the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until incorporated. If the mixture seems too soft, mix in some more breadcrumbs. Using your hands, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate covered with wax paper. Cover and chill for at least 1 hour. In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes each side, turning so they are golden everywhere, then put on absorbent paper. Offer with lemon slices. Lentil Croquettes Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, minced 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to taste Greek yoghurt and lemon slices, to serve Place the brown lentils in a pot and cover with enough cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring more water to keep the legumes immersed if necessary. Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a bowl. Preheat a portion of the