🔗 Share this article Savor These Triple Greek Keftedes Creations Keftedes me Prassa Bite-sized fried croquettes, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful blend of hearty ground beef with the gentle, mildly sweet taste of leeks, and they are absolutely irresistible. Produces 12 4 large leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to serve Thoroughly wash the fresh leeks well and remove the root ends and the majority of the dark green parts. Cut in half lengthways then into half-inch slices. Put in a deep pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened. Remove the water from the leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with pepper and salt. Stir completely using your fingers then mold a few spoonfuls into a croquette, flattening a little. Place on a tray and proceed for the remaining of the mixture. Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in batches until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Remove the ready patties to a dish topped with absorbent paper and allow to cool. Serve with fresh lemon. Spinach Patties These delightful cheesy spinach croquettes are a genuine delight. The crunchy crust reveals a creamy filling. The fresh spinach brings a fresh, somewhat natural flavor, while the dairy provides a deep, flavorful richness. You can substitute the cheese with cooked, crushed spuds if you like. Makes 16–18 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 onion, minced 2 cloves of garlic, crushed 100g salty cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Oil for pan-frying (or use neutral oil) Lemon slices, to garnish For fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside. When working with thawed frozen spinach, thoroughly press out excess liquid. Preheat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic until tender, about four minutes. Take off the heat. Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix well until blended. If the mixture appears too loose, mix in some additional breading. With your fingers, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour. In a large frying pan over moderate heat, warm oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then place on kitchen roll. Serve with lemon wedges. Lentil Patties Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy appetizer or dish. Makes 12 45g dry lentils (0.25 cup) 90g burghul (½ cup) 125ml olive oil (half a cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp parsley, chopped 1 large egg Pepper and salt, to preference Creamy yogurt and fresh lemon, to garnish Add the lentils in a saucepan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the pulses immersed if needed. Add the cracked wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl. Warm 50% of the