🔗 Share this article Delight in These Delectable 3 Hellenic Fried Patty Creations Leek Patties Petite crispy croquettes, often known as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These leek croquettes present a delicious fusion of hearty minced beef with the subtle, slightly sweet taste of tender leeks, making them truly addictive. Produces 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for cooking Lemon wedges, to accompany Thoroughly wash the green leeks properly and remove the base and most of the green stalk. Chop lengthwise longways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then heat over a medium flame for about 20 minutes or until softened. Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and flavor well with salt and pepper. Stir completely using your fingers then mold a several spoonfuls into a patty, shaping a little. Place on a tray and repeat for the remaining of the ingredients. Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the patties in small groups until golden brown on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the finished croquettes to a plate lined with absorbent paper and permit to drain. Serve with lemon slices. Keftes de Espinacha These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy outside opens up to a creamy interior. The leafy spinach brings a vibrant, somewhat natural flavor, while the grated cheese offers a deep, savory creaminess. You can substitute the cheese with boiled, pureed spuds if you like. Produces 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp oil 1 yellow onion, diced small 2 garlic pieces, minced 100g salty cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if required 3 eggs Cooking oil for deep-frying (or use sunflower oil) Lemon slices, to garnish If using leafy greens, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside. When working with thawed frozen spinach, carefully squeeze out excess liquid. Heat the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Take off the heat. Combine the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with pepper and salt. Mix well until incorporated. If the preparation appears too loose, mix in some extra breadcrumbs. By hand, form the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and place them on a baking sheet lined with wax paper. Cover and cool for at least one hour. In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then place on absorbent paper. Serve with lemon wedges. Lentil Patties With their golden crust and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or main course. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp fresh parsley, diced 1 egg Salt and pepper, to liking Creamy yogurt and lemon slices, to serve Add the brown lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about 20 minutes or until nearly done, including extra liquid to keep the lentils covered if necessary. Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul well and reserve in a mixing bowl. Warm 50% of the