🔗 Share this article Enjoy These Tasty Triple Greek Keftedes Creations Leek Patties Small crispy croquettes, commonly called keftedes, represent a beloved speciality in Jewish cooking. These particular leek patties deliver a flavorful fusion of rich ground beef with the gentle, mildly sweet essence of fresh leeks, making them absolutely addictive. Produces 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp paprika Oil, for frying Lemon wedges, to serve Thoroughly wash the fresh leeks carefully and remove the base and the majority of the green tops. Chop into halves along the length then into 1.5cm pieces. Place in a large skillet and cover with cold water, then simmer over a medium flame for about 20 mins or until tender. Remove the water from the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine well using your hands then form a several scoops into a croquette, pressing a slightly. Put on a platter and continue for the rest of the mixture. Heat cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is hot, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the cooked fritters to a plate topped with paper towel and permit to cool. Serve with lemon slices. Spinach Croquettes These delightful cheesy spinach croquettes are a genuine delight. The golden crust reveals a soft filling. The spinach brings a bright, slightly earthy taste, while the cheese provides a rich, umami creaminess. It's possible to replace the cheese with steamed, crushed spuds if you prefer. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), additional if needed 3 eggs Cooking oil for deep-frying (or neutral oil) Lemon wedges, to serve If using fresh spinach, wash it carefully, discarding any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any excess liquid and put aside. If using previously frozen spinach, completely squeeze out extra water. Heat the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Turn off the heat. Put the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir well until combined. If the dough looks too loose, incorporate some more breading. By hand, form the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Cover and chill for at least 1 hour. In a large frying pan over moderate heat, warm olive oil to a level of about half an inch. Cook the croquettes a small batch for a couple of minutes each side, turning so they are crispy completely, then transfer on kitchen roll. Serve with fresh lemon. Lentil Croquettes Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a highly nutritious bite or main course. Makes 12 45g brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp parsley, minced 1 large egg Pepper and salt, to liking Yogurt and lemon wedges, to serve Place the lentils in a saucepan and fill with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding more water to maintain the lentils covered if required. Add the cracked wheat and proceed cooking until tender. Drain the ingredients well and set aside in a bowl. Heat a portion of the