🔗 Share this article Savor These Tasty Three Greek Fried Patty Dishes Keftedes me Prassa Small crispy patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious blend of hearty minced beef with the gentle, sweetly mild essence of leeks, making them truly addictive. Makes 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Fresh lemon wedges, to serve Clean the leeks carefully and remove the roots and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about 20 mins or until softened. Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix well using your palms then form a couple of scoops into a ball, shaping a slightly. Place on a plate and continue for the balance of the preparation. Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, fry the croquettes in batches until golden on each side. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a dish covered with paper towel and let to cool. Serve with lemon wedges. Spinach Croquettes These cheesy spinach fritters are a real pleasure. The crunchy crust gives way to a soft filling. The leafy spinach imparts a bright, slightly green taste, while the cheese gives a savory, savory creaminess. You can substitute the dairy cheese with cooked, crushed spuds if you wish. Makes 16–18 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the cooler) 3 tbsp extra virgin oil 1 onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), additional if required 3 large eggs Cooking oil for pan-frying (or use neutral oil) Lemon slices, to accompany When using fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once softened, drain in a sieve for about a quarter hour, then press out any excess liquid and reserve. For defrosted spinach, completely press out unwanted moisture. Warm the oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Take off the stove. Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir well until combined. If the mixture appears too wet, add some more breading. Using your hands, shape the dough into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet covered with wax paper. Seal and cool for at least 60 minutes. In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Fry the croquettes a handful for a couple of minutes each side, turning so they are golden everywhere, then transfer on absorbent paper. Serve with lemon slices. Lentil Croquettes Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or main course. Yields 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp parsley, minced 1 fresh egg Salt and pepper, to taste Greek yoghurt and lemon wedges, to accompany Place the lentils in a pot and submerge with plenty of cold water. Boil over a medium flame for about 20 mins or until nearly done, adding extra liquid to ensure the legumes covered if required. Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients completely and set aside in a bowl. Heat a portion of the