🔗 Share this article Delight in These Three Greek Keftedes Recipes Keftedes me Prassa Small crispy fritters, commonly called keftedes, represent a treasured signature dish in Jewish culinary traditions. These wonderful leek fritters deliver a tasty blend of savory beef with the subtle, mildly sweet taste of leeks, rendering them truly irresistible. Makes 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp mild paprika Oil, for cooking Lemon slices, to serve Thoroughly wash the green leeks properly and remove the roots and most of the green tops. Slice lengthwise lengthways then into half-inch slices. Transfer in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until tender. Drain the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season well with seasoning. Combine completely using your hands then form a couple of scoops into a ball, shaping a slightly. Put on a tray and continue for the balance of the preparation. Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is ready, brown the fritters in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Remove the ready fritters to a plate lined with kitchen paper and allow to cool. Present with fresh lemon. Spinach Croquettes These cheesy spinach patties are a genuine treat. The crunchy exterior gives way to a smooth filling. The spinach adds a bright, slightly natural taste, while the dairy offers a savory, flavorful creaminess. Feel free to swap the cheese with cooked, crushed 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 oil 1 onion, diced small 2 cloves of garlic, crushed 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (1¼ cups), with more if needed 3 eggs Olive oil for pan-frying (or alternatively neutral oil) Lemon slices, to serve For fresh spinach, clean it thoroughly, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any remaining moisture and put aside. If using previously frozen spinach, carefully remove excess liquid. Preheat the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about four minutes. Remove from the heat. Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the dough seems too loose, add some additional breading. With your fingers, shape the dough into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least one hour. In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll. Present with lemon wedges. Kroketes Fakes With their crispy exterior and moist center, these patties are not only tasty but also a highly nutritious snack or main course. Produces 12 45g dry lentils (¼ cup) 90g burghul (½ cup) 125ml olive oil (0.5 cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp parsley, diced 1 large egg Seasoning, to liking Creamy yogurt and fresh lemon, to garnish Place the brown lentils in a pot and submerge with ample water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to keep the lentils submerged if needed. Add the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and put aside in a container. Heat a portion of the