🔗 Share this article Enjoy These Delectable Triple Hellenic Keftedes Recipes Keftedes me Prassa Small crispy fritters, often called keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These leek patties deliver a delicious blend of hearty ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely crave-worthy. Produces 12 4 fresh leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for frying Fresh lemon wedges, to accompany Clean the leeks carefully and cut away the root ends and most of the green tops. Chop into halves longways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened. Remove the water from the leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with seasoning. Mix thoroughly using your hands then mold a couple of scoops into a croquette, shaping a slightly. Set on a tray and proceed for the balance of the preparation. Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the patties in batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and allow to cool. Serve with fresh lemon. Keftes de Espinacha These delightful spinach and cheese fritters are a true treat. The crunchy exterior gives way to a creamy center. The fresh spinach brings a fresh, slightly earthy taste, while the cheese provides a rich, umami smoothness. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer. Produces 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp oil 1 onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), additional if required 3 eggs Cooking oil for frying (or use neutral oil) Fresh lemon, to accompany For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and reserve. When working with previously frozen spinach, thoroughly squeeze out extra water. Warm the oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Take off the heat. Put the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with seasoning. Stir completely until combined. If the preparation seems too wet, mix in some extra breadcrumbs. With your fingers, mold the mixture into oval shapes slightly larger than a walnut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Cover and refrigerate for at least 60 minutes. In a wide pan over medium flame, warm cooking oil to a level of about 1 centimeter. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden all over, then place on paper towel. Offer with lemon slices. Lentil Patties With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or main course. Produces 12 45g dry lentils (one-quarter cup) 90g burghul (half a cup) 125ml oil (half a cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, minced 1 large egg Pepper and salt, to taste Greek yoghurt and fresh lemon, to garnish Place the brown lentils in a pot and submerge with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, including more water to maintain the pulses submerged if necessary. Mix in the burghul and proceed cooking until tender. Remove the water from the mixture completely and reserve in a bowl. Heat half of the