🔗 Share this article Delight in These Triple Hellenic Fried Patty Recipes Keftedes me Prassa Small pan-fried croquettes, commonly referred to as keftedes, represent a beloved delicacy in Sephardic cuisine. These wonderful leek patties present a tasty combination of savory ground beef with the gentle, slightly sweet flavour of leeks, making them truly addictive. Makes 12 4 fresh leeks 250g ground beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for frying Lemon slices, to garnish Clean the green leeks well and remove the base and most of the dark green parts. Cut into halves lengthways then into half-inch pieces. Put in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened. Drain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of scoops into a ball, pressing a slightly. Set on a plate and proceed for the remaining of the mixture. Preheat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is hot, cook the fritters in batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray lined with absorbent paper and let to drain. Offer with lemon wedges. Spinach Croquettes These delightful spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a soft filling. The leafy spinach brings a bright, moderately earthy flavor, while the dairy offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, crushed spuds if you prefer. Yields 16–18 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 large onion, minced 2 garlic cloves, minced 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), additional if needed 3 fresh eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon slices, to serve When using raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any extra water and reserve. For previously frozen spinach, carefully squeeze out extra water. Warm the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until translucent, about four minutes. Turn off the heat. Put the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, breading and beaten eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the dough seems too soft, mix in some additional crumbs. With your fingers, shape the preparation into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and set them on a tray topped with wax paper. Seal and refrigerate for at least 60 minutes. In a large frying pan over medium flame, warm olive oil to a level of about 1cm. Brown the patties a handful for two to three minutes per side, flipping so they are golden everywhere, then transfer on paper towel. Serve with fresh lemon. Lentil Patties Featuring a golden crust and moist center, these patties are not only tasty but also a highly nutritious bite or main course. Makes 12 45g dry lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, chopped 1 large egg Pepper and salt, to taste Creamy yogurt and lemon slices, to serve Add the brown lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to maintain the lentils covered if needed. Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and set aside in a container. Warm a portion of the