🔗 Share this article Enjoy These Delectable Three Hellenic Keftedes Dishes Leek Croquettes Small crispy patties, typically referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These leek patties deliver a flavorful fusion of rich ground beef with the gentle, sweetly mild taste of fresh leeks, making them utterly crave-worthy. Produces 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Extra virgin olive oil, for cooking Lemon slices, to accompany Clean the fresh leeks carefully and remove the roots and most of the green tops. Slice into halves longways then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your hands then mold a couple of spoonfuls into a patty, pressing a little. Put on a plate and continue for the remaining of the ingredients. Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a tray topped with kitchen paper and let to drain. Offer with lemon wedges. Spinach Patties These delightful cheesy spinach patties are a genuine delight. The crunchy exterior reveals a creamy center. The fresh spinach brings a bright, moderately earthy flavor, while the cheese provides a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, pureed potatoes if you like. Yields 16–18 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge) 3 tbsp oil 1 onion, finely diced 2 cloves of garlic, crushed 100g salty cheese, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for pan-frying (or use neutral oil) Fresh lemon, to accompany If using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve. For defrosted spinach, thoroughly press out unwanted moisture. Preheat the olive oil in a frying pan over a medium heat and cook the onion and garlic until translucent, about 4 minutes. Remove from the stove. Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until incorporated. If the dough appears too soft, add some additional crumbs. With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour. In a wide pan over medium flame, heat olive oil to a level of about half an inch. Fry the fritters a handful for two to three minutes per side, turning so they are golden brown completely, then transfer on absorbent paper. Offer with fresh lemon. Lentil Croquettes Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or dish. Produces 12 45g dry lentils (¼ cup) 90g burghul (½ cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, chopped 1 egg Salt and pepper, to preference Yogurt and lemon wedges, to garnish Place the brown lentils in a saucepan and fill with plenty of water. Boil over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the legumes covered if needed. Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl. Preheat half of the