🔗 Share this article Savor These Tasty Triple Hellenic Keftedes Dishes Keftedes me Prassa Bite-sized fried croquettes, commonly known as keftedes, stand as a cherished speciality in Jewish cuisine. These wonderful leek fritters deliver a delicious combination of savory ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely addictive. Produces 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for pan-frying Fresh lemon wedges, to garnish Clean the fresh leeks well and cut away the roots and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until tender. Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine well using your hands then mold a several spoonfuls into a ball, pressing a little. Put on a plate and proceed for the balance of the preparation. Preheat oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, brown the croquettes in small groups until golden on both sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the ready patties to a tray covered with kitchen paper and let to rest. Present with lemon slices. Spinach Croquettes These amazing spinach with cheese croquettes are a genuine pleasure. The crunchy crust reveals a soft interior. The spinach imparts a fresh, slightly earthy flavor, while the grated cheese gives a deep, flavorful richness. Feel free to swap the cheese with steamed, crushed spuds if you like. Yields 16–18 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (about 1.25 cups), additional if necessary 3 fresh eggs Oil for frying (or vegetable oil) Fresh lemon, to garnish If using fresh spinach, wash it well, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and reserve. If using defrosted spinach, thoroughly remove excess liquid. Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about 4 minutes. Remove from the flame. Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a container and flavor with seasoning. Combine completely until blended. If the mixture looks too wet, incorporate some additional breadcrumbs. By hand, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and place them on a plate topped with baking paper. Seal and cool for at least 1 hour. In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, flipping so they are golden all over, then place on paper towel. Present with fresh lemon. Kroketes Fakes With their crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully nutritious snack or dish. Produces 12 45g dry lentils (¼ cup) 90g burghul (0.5 cup) 125ml olive oil (0.5 cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, chopped 1 fresh egg Seasoning, to preference Yogurt and lemon wedges, to accompany Add the dry lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 mins or until partially softened, adding more water to ensure the pulses covered if needed. Mix in the burghul and continue cooking until tender. Strain the ingredients thoroughly and set aside in a container. Warm a portion of the