🔗 Share this article Savor These Tasty Three Greek Keftedes Dishes Leek Patties Bite-sized fried patties, typically known as keftedes, represent a treasured signature dish in Jewish culinary traditions. These particular leek croquettes offer a delicious blend of hearty beef with the gentle, mildly sweet essence of tender leeks, making them truly crave-worthy. Yields 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Oil, for cooking Lemon slices, to serve Thoroughly wash the green leeks properly and remove the base and the majority of the green tops. Chop lengthwise along the length then into half-inch pieces. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until cooked through. Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and season well with pepper and salt. Stir well using your palms then form a few scoops into a patty, shaping a slightly. Place on a plate and repeat for the balance of the preparation. Warm cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the croquettes in batches until crispy on both sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the cooked fritters to a plate topped with kitchen paper and let to rest. Present with lemon slices. Keftes de Espinacha These delightful cheesy spinach croquettes are a true pleasure. The crunchy exterior reveals a smooth filling. The leafy spinach brings a bright, slightly earthy note, while the grated cheese provides a savory, flavorful richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you like. Makes 16–18 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 onion, minced 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), additional if needed 3 fresh eggs Cooking oil for frying (or alternatively vegetable oil) Lemon wedges, to garnish If using raw spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of liquid over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside. For previously frozen spinach, carefully remove unwanted moisture. Warm the oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about 4 minutes. Take off the stove. Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until incorporated. If the dough looks too soft, incorporate some more breading. By hand, mold the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour. In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, rotating so they are crispy everywhere, then put on absorbent paper. Present with lemon slices. Lentil Patties Boasting a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully healthy snack or dish. Makes 12 45g dry lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (0.5 cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, minced 1 fresh egg Salt and pepper, to preference Yogurt and lemon slices, to garnish Put the lentils in a pot and fill with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the lentils submerged if required. Stir in the cracked wheat and continue cooking until softened. Remove the water from the mixture well and set aside in a bowl. Preheat 50% of the