π Share this article Savor These Tasty Triple Hellenic Keftedes Creations Leek Patties Bite-sized crispy fritters, typically known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These leek patties offer a flavorful blend of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly crave-worthy. Makes 12 4 large leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, minced Β½ tsp paprika Extra virgin olive oil, for frying Lemon wedges, to accompany Clean the leeks carefully and trim off the base and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened. Remove the water from the leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season well with salt and pepper. Combine completely using your hands then shape a several scoops into a croquette, flattening a slightly. Set on a plate and proceed for the balance of the preparation. Preheat oil in a pan to a depth of about ΒΎ inch over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until golden on both sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the finished patties to a dish covered with kitchen paper and allow to drain. Serve with fresh lemon. Spinach Croquettes These amazing cheesy spinach patties are a genuine pleasure. The crispy crust reveals a soft interior. The spinach imparts a bright, somewhat green note, while the grated cheese gives a rich, flavorful richness. Feel free to swap the cheese with steamed, mashed potato if you like. Yields 16β18 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic cloves, finely chopped 100g hard cheese, shredded 80g creamy ricotta Β½ tsp nutmeg spice Β½ tsp sweet paprika 120g dry breadcrumbs (1 and ΒΌ cups), with more if required 3 fresh eggs Olive oil for frying (or alternatively vegetable oil) Lemon slices, to serve If using fresh spinach, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside. For defrosted spinach, carefully press out excess liquid. Warm the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Take off the stove. Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a container and season with salt and pepper. Mix well until incorporated. If the mixture seems too soft, add some additional breadcrumbs. Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour. In a big skillet over moderate heat, preheat olive oil to a level of about 1 centimeter. Fry the patties a small batch for two to three minutes each side, turning so they are crispy everywhere, then place on paper towel. Offer with lemon slices. Lentil Croquettes Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course. Makes 12 45g brown lentils (one-quarter cup) 90g burghul (Β½ cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp fresh parsley, minced 1 large egg Seasoning, to liking Yogurt and lemon wedges, to serve Add the brown lentils in a pan and submerge with enough water. Boil over a moderate heat for about 20 minutes or until nearly done, adding more water to keep the lentils immersed if needed. Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and put aside in a bowl. Warm half of the