🔗 Share this article Savor These Delectable Triple Hellenic Fried Patty Creations Keftedes me Prassa Bite-sized pan-fried fritters, commonly called keftedes, stand as a beloved delicacy in Sephardic cooking. These leek fritters present a flavorful combination of rich ground beef with the subtle, sweetly mild taste of leeks, making them utterly crave-worthy. Yields 12 4 leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, minced ½ tsp mild paprika Extra virgin olive oil, for cooking Lemon slices, to accompany Thoroughly wash the green leeks well and cut away the base and the bulk of the dark green parts. Chop lengthwise longways then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened. Remove the water from the softened leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and season well with salt and pepper. Stir completely using your hands then form a several scoops into a croquette, flattening a bit. Set on a platter and repeat for the rest of the mixture. Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is hot, cook the patties in batches until golden brown on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Take out the ready patties to a dish topped with absorbent paper and permit to rest. Offer with fresh lemon. Spinach Croquettes These amazing spinach with cheese patties are a true delight. The golden crust reveals a smooth filling. The leafy spinach adds a vibrant, moderately earthy note, while the dairy gives a savory, savory richness. You can substitute the cheese with boiled, mashed spuds if you prefer. Makes 16–18 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, finely chopped 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if required 3 large eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon slices, to serve When using leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside. For previously frozen spinach, carefully remove excess liquid. Warm the oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Take off the heat. Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until blended. If the mixture seems too loose, incorporate some more crumbs. Using your hands, mold the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and set them on a tray topped with baking paper. Seal and cool for at least 60 minutes. In a wide pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then place on kitchen roll. Offer with fresh lemon. Lentil Patties Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome snack or dish. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 fresh egg Seasoning, to preference Greek yoghurt and lemon slices, to accompany Add the dry lentils in a saucepan and fill with plenty of cold water. Boil over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses immersed if needed. Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a bowl. Preheat half of the