🔗 Share this article Delight in These Three Hellenic Keftedes Recipes Leek Patties Small pan-fried patties, typically referred to as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These wonderful leek fritters present a flavorful fusion of savory minced beef with the gentle, sweetly mild essence of leeks, rendering them utterly addictive. Makes 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Oil, for pan-frying Lemon wedges, to accompany Clean the fresh leeks carefully and remove the base and most of the green stalk. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until softened. Strain the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your hands then mold a several spoonfuls into a ball, flattening a slightly. Set on a platter and repeat for the balance of the ingredients. Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the patties in small groups until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked patties to a tray topped with kitchen paper and permit to cool. Offer with fresh lemon. Spinach Patties These spinach and cheese patties are a true treat. The golden crust reveals a soft filling. The fresh spinach imparts a fresh, somewhat green flavor, while the dairy gives a savory, umami creaminess. It's possible to replace the cheese with boiled, pureed potatoes if you wish. Makes 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the fridge) 3 tbsp oil 1 onion, diced small 2 garlic cloves, crushed 100g kefalotyri, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Olive oil for frying (or alternatively vegetable oil) Lemon slices, to accompany When using fresh spinach, clean it carefully, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve. For previously frozen spinach, carefully press out excess liquid. Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the flame. Combine the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until incorporated. If the dough seems too soft, incorporate some additional crumbs. By hand, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an large egg, and place them on a tray covered with baking paper. Seal and chill for at least one hour. In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a small batch for a couple of minutes per side, rotating so they are golden completely, then put on absorbent paper. Serve with lemon slices. Lentil Patties Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy snack or main course. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp parsley, diced 1 large egg Pepper and salt, to taste Yogurt and fresh lemon, to serve Add the lentils in a pan and submerge with ample cold water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to ensure the legumes immersed if required. Mix in the burghul and keep cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl. Warm a portion of the