🔗 Share this article Enjoy These Triple Hellenic Keftedes Recipes Keftedes me Prassa Petite fried patties, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek patties present a flavorful fusion of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly addictive. Produces 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp parsley, diced ½ tsp mild paprika Oil, for frying Lemon wedges, to serve Clean the leeks carefully and cut away the roots and most of the dark green parts. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until tender. Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix completely using your hands then shape a couple of spoonfuls into a ball, flattening a bit. Set on a tray and repeat for the rest of the mixture. Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and permit to rest. Serve with fresh lemon. Keftes de Espinacha These amazing spinach and cheese fritters are a genuine pleasure. The golden outside gives way to a smooth filling. The fresh spinach adds a fresh, moderately green flavor, while the grated cheese gives a deep, flavorful richness. Feel free to swap the cheese with boiled, crushed spuds if you wish. Yields 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic cloves, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), with more if needed 3 eggs Oil for deep-frying (or alternatively neutral oil) Lemon wedges, to garnish When using leafy greens, clean it well, removing any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and put aside. When working with previously frozen spinach, carefully remove excess liquid. Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat. Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix well until combined. If the preparation appears too wet, mix in some extra crumbs. With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a tray lined with wax paper. Wrap and cool for at least 1 hour. In a wide pan over moderate heat, heat olive oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, rotating so they are crispy completely, then place on kitchen roll. Serve with lemon wedges. Kroketes Fakes Featuring a crunchy outside and soft inside, these patties are not only tasty but also a highly wholesome bite or main course. Yields 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp parsley, chopped 1 large egg Salt and pepper, to liking Creamy yogurt and lemon wedges, to accompany Place the brown lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, pouring additional water to maintain the lentils covered if needed. Stir in the burghul and continue cooking until tender. Strain the ingredients well and reserve in a bowl. Warm a portion of the