🔗 Share this article Delight in These Delectable 3 Hellenic Keftedes Recipes Keftedes me Prassa Bite-sized pan-fried patties, commonly known as keftedes, are a cherished delicacy in Jewish cuisine. These leek fritters present a tasty blend of rich ground beef with the gentle, slightly sweet flavour of leeks, making them utterly irresistible. Yields 12 4 leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for frying Lemon wedges, to serve Wash the leeks carefully and cut away the roots and the majority of the green tops. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep pan and cover with cold water, then cook over a medium heat for about 20 minutes or until tender. Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with seasoning. Mix well using your hands then mold a few spoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the rest of the preparation. Preheat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the patties in batches until golden on both sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the finished fritters to a plate lined with absorbent paper and permit to cool. Serve with lemon wedges. Keftes de Espinacha These cheesy spinach fritters are a genuine treat. The crispy crust opens up to a soft filling. The spinach imparts a bright, moderately earthy taste, while the dairy offers a rich, savory creaminess. Feel free to swap the dairy cheese with steamed, pureed potatoes if you wish. Produces 16–18 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp oil 1 onion, diced small 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), additional if required 3 large eggs Oil for pan-frying (or vegetable oil) Fresh lemon, to garnish For fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside. When working with previously frozen spinach, carefully squeeze out excess liquid. Warm the olive oil in a pan over a medium flame and cook the onion and minced garlic until tender, about a few minutes. Turn off the stove. Place the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the mixture looks too wet, incorporate some extra breading. With your fingers, shape the dough into elongated patties slightly larger than a nut but more compact than an egg, and put them on a baking sheet covered with parchment paper. Seal and cool for at least one hour. In a big skillet over medium heat, preheat oil to a amount of about 1cm. Cook the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy all over, then put on absorbent paper. Present with fresh lemon. Lentil Croquettes With their golden crust and soft inside, these fritters are not only delicious but also a highly wholesome snack or meal. Yields 12 45g brown lentils (one-quarter cup) 90g bulgur wheat (half a cup) 125ml olive oil (half a cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp parsley, chopped 1 egg Salt and pepper, to preference Yogurt and lemon wedges, to accompany Add the lentils in a pot and submerge with plenty of fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including extra liquid to ensure the lentils immersed if required. Mix in the burghul and continue cooking until tender. Strain the lentils and burghul completely and reserve in a bowl. Preheat 50% of the