🔗 Share this article Savor These Tasty Three Hellenic Fried Patty Dishes Keftedes me Prassa Bite-sized crispy fritters, often referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek fritters present a tasty fusion of savory ground beef with the subtle, slightly sweet essence of tender leeks, and they are absolutely irresistible. Makes 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Oil, for cooking Lemon slices, to serve Wash the green leeks carefully and cut away the roots and most of the green tops. Slice into halves along the length then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through. Strain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Stir thoroughly using your fingers then mold a couple of spoonfuls into a patty, shaping a little. Put on a platter and continue for the rest of the ingredients. Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Transfer the cooked fritters to a plate lined with paper towel and allow to drain. Present with lemon wedges. Spinach Patties These amazing spinach with cheese patties are a genuine treat. The golden outside opens up to a smooth filling. The spinach adds a fresh, moderately natural note, while the grated cheese gives a savory, savory smoothness. You can substitute the cheesy element with boiled, mashed potato if you prefer. Produces 16–18 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the fridge) 3 tbsp oil 1 yellow onion, diced small 2 garlic cloves, finely chopped 100g salty cheese, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (about 1.25 cups), plus extra if necessary 3 eggs Cooking oil for deep-frying (or use neutral oil) Lemon slices, to serve For raw spinach, wash it carefully, removing any hard stems, and cut into it into large chunks. Place in a big pot with a little hot water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside. If using defrosted spinach, thoroughly press out extra water. Preheat the oil in a pan over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Remove from the flame. Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the mixture seems too soft, incorporate some extra crumbs. With your fingers, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a plate lined with baking paper. Wrap and cool for at least one hour. In a wide pan over medium flame, heat olive oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes per side, rotating so they are golden brown all over, then put on absorbent paper. Offer with lemon slices. Lentil Patties With their crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome appetizer or main course. Yields 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Creamy yogurt and lemon wedges, to accompany Put the dry lentils in a pan and cover with plenty of fresh water. Boil over a medium flame for about 20 mins or until partially softened, including more water to maintain the legumes immersed if required. Stir in the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a mixing bowl. Preheat a portion of the