🔗 Share this article Delight in These Delectable Triple Greek Keftedes Recipes Keftedes me Prassa Bite-sized fried fritters, often known as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek croquettes deliver a tasty combination of savory ground beef with the gentle, sweetly mild essence of tender leeks, and they are truly addictive. Makes 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Wash the leeks well and trim off the roots and the bulk of the green tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until softened. Strain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Combine thoroughly using your fingers then shape a couple of scoops into a patty, pressing a little. Place on a plate and continue for the balance of the mixture. Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the pan as this lowers the temperature of the oil.) Take out the ready fritters to a tray topped with absorbent paper and permit to rest. Serve with lemon wedges. Spinach Patties These amazing spinach with cheese fritters are a genuine delight. The crispy crust opens up to a creamy filling. The leafy spinach adds a bright, moderately green flavor, while the dairy provides a deep, savory smoothness. You can substitute the dairy cheese with cooked, pureed potato if you prefer. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if required 3 large eggs Oil for deep-frying (or alternatively neutral oil) Fresh lemon, to garnish When using raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any extra water and put aside. When working with previously frozen spinach, carefully press out unwanted moisture. Preheat the oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Take off the heat. Place the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until combined. If the preparation seems too loose, add some more breading. Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and put them on a tray lined with parchment paper. Cover and chill for at least one hour. In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, flipping so they are crispy completely, then put on kitchen roll. Offer with lemon wedges. Lentil Patties Boasting a golden crust and moist center, these patties are not only flavorful but also a wonderfully wholesome bite or meal. Yields 12 45g dried brown lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml oil (0.5 cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, chopped 1 fresh egg Pepper and salt, to taste Yogurt and fresh lemon, to accompany Place the lentils in a pan and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses covered if required. Stir in the burghul and proceed cooking until tender. Strain the ingredients completely and set aside in a container. Warm 50% of the