🔗 Share this article Enjoy These Delectable Triple Hellenic Keftedes Recipes Keftedes me Prassa Small pan-fried patties, typically referred to as keftedes, are a beloved signature dish in Sephardic cuisine. These leek patties offer a flavorful fusion of savory minced beef with the gentle, mildly sweet flavour of tender leeks, making them absolutely irresistible. Makes 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for pan-frying Fresh lemon wedges, to serve Thoroughly wash the green leeks carefully and trim off the base and most of the green stalk. Chop in half along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until softened. Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine thoroughly using your palms then shape a several scoops into a patty, pressing a slightly. Place on a tray and proceed for the rest of the preparation. Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is hot, fry the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the cooked patties to a plate covered with absorbent paper and let to drain. Offer with fresh lemon. Spinach Croquettes These spinach with cheese fritters are a true treat. The crunchy outside opens up to a creamy filling. The fresh spinach adds a fresh, moderately green taste, while the dairy gives a deep, umami richness. Feel free to swap the cheesy element with boiled, pureed potato if you like. Produces 16–18 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1¼ cups), plus extra if needed 3 large eggs Olive oil for pan-frying (or use vegetable oil) Fresh lemon, to accompany For leafy greens, wash it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a little water over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside. For previously frozen spinach, completely press out unwanted moisture. Heat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Take off the stove. Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too loose, incorporate some additional breadcrumbs. With your fingers, shape the preparation into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with parchment paper. Seal and cool for at least one hour. In a large frying pan over medium heat, heat oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes each side, turning so they are golden all over, then put on paper towel. Offer with lemon slices. Kroketes Fakes Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy bite or main course. Makes 12 45g brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp fresh parsley, diced 1 fresh egg Salt and pepper, to liking Yogurt and lemon slices, to accompany Place the lentils in a pot and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including additional water to keep the lentils submerged if necessary. Add the burghul and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl. Heat half of the