🔗 Share this article Enjoy These Tasty 3 Greek Keftedes Dishes Leek Croquettes Bite-sized fried patties, commonly referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious blend of rich beef with the subtle, slightly sweet flavour of leeks, rendering them truly crave-worthy. Produces 12 4 fresh leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon slices, to serve Thoroughly wash the green leeks well and remove the root ends and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until softened. Strain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season liberally with salt and pepper. Mix thoroughly using your hands then form a couple of tablespoonfuls into a patty, pressing a bit. Set on a tray and continue for the balance of the preparation. Heat olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, cook the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with paper towel and permit to rest. Present with lemon wedges. Keftes de Espinacha These delightful spinach with cheese fritters are a true pleasure. The crispy outside gives way to a soft interior. The spinach adds a bright, somewhat natural taste, while the dairy provides a rich, flavorful richness. You can substitute the cheese with steamed, pureed potato if you prefer. Produces 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), plus extra if needed 3 large eggs Oil for frying (or use neutral oil) Fresh lemon, to accompany When using leafy greens, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve. If using defrosted spinach, carefully squeeze out unwanted moisture. Heat the cooking oil in a pan over a medium heat and fry the diced onion and minced garlic until softened, about four minutes. Remove from the stove. Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the preparation appears too soft, add some extra breadcrumbs. By hand, mold the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray lined with wax paper. Wrap and refrigerate for at least 60 minutes. In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Brown the croquettes a small batch for two to three minutes each side, turning so they are golden all over, then transfer on absorbent paper. Offer with fresh lemon. Lentil Croquettes Boasting a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy appetizer or dish. Produces 12 45g dry lentils (0.25 cup) 90g burghul (0.5 cup) 125ml olive oil (½ cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp fresh parsley, diced 1 egg Seasoning, to taste Yogurt and fresh lemon, to garnish Place the dry lentils in a pan and cover with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the pulses immersed if required. Mix in the cracked wheat and keep cooking until tender. Strain the ingredients well and put aside in a mixing bowl. Warm a portion of the