🔗 Share this article Delight in These Delectable Three Hellenic Fried Patty Dishes Keftedes me Prassa Bite-sized pan-fried fritters, often called keftedes, are a beloved delicacy in Sephardic cuisine. These particular leek patties deliver a delicious blend of hearty ground beef with the subtle, sweetly mild taste of fresh leeks, rendering them truly addictive. Produces 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to garnish Wash the fresh leeks carefully and cut away the roots and the bulk of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened. Strain the cooked leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your palms then form a few spoonfuls into a croquette, pressing a little. Set on a plate and continue for the remaining of the ingredients. Warm cooking oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the pan as this lowers the temperature of the oil.) Take out the cooked patties to a dish topped with absorbent paper and allow to drain. Present with lemon slices. Keftes de Espinacha These cheesy spinach fritters are a genuine treat. The crunchy exterior opens up to a creamy interior. The leafy spinach brings a vibrant, somewhat natural taste, while the grated cheese offers a deep, savory richness. Feel free to swap the cheesy element with cooked, mashed potato if you like. Makes 16–18 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the refrigerator) 3 tbsp olive oil 1 large onion, diced small 2 cloves of garlic, crushed 100g kefalotyri, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if needed 3 large eggs Oil for deep-frying (or use sunflower oil) Fresh lemon, to garnish If using fresh spinach, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve. When working with defrosted spinach, completely remove unwanted moisture. Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about 4 minutes. Remove from the heat. Place the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until blended. If the dough appears too wet, add some additional breadcrumbs. With your fingers, shape the mixture into oval croquettes slightly larger than a walnut but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and chill for at least 60 minutes. In a wide pan over moderate heat, heat oil to a amount of about half an inch. Brown the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown all over, then transfer on kitchen roll. Serve with lemon slices. Lentil Patties With their golden crust and moist center, these fritters are not only flavorful but also a extremely healthy appetizer or dish. Produces 12 45g dry lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp parsley, diced 1 large egg Seasoning, to taste Yogurt and fresh lemon, to serve Add the brown lentils in a pan and fill with enough water. Boil over a moderate heat for about 20 mins or until almost cooked, including extra liquid to ensure the pulses immersed if necessary. Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients well and set aside in a mixing bowl. Warm 50% of the