🔗 Share this article Enjoy These Triple Hellenic Fried Patty Recipes Keftedes me Prassa Bite-sized fried fritters, commonly known as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These wonderful leek fritters deliver a delicious fusion of savory minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely addictive. Produces 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to serve Thoroughly wash the leeks properly and trim off the roots and most of the dark green parts. Slice into halves longways then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then simmer over a medium heat for about 20 minutes or until softened. Drain the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and season generously with salt and pepper. Stir thoroughly using your hands then form a couple of spoonfuls into a ball, pressing a little. Set on a tray and proceed for the rest of the ingredients. Heat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the finished patties to a dish covered with absorbent paper and let to drain. Offer with lemon wedges. Keftes de Espinacha These delightful spinach with cheese fritters are a genuine pleasure. The crunchy exterior gives way to a creamy center. The leafy spinach adds a fresh, slightly earthy flavor, while the grated cheese provides a savory, flavorful richness. You can substitute the cheesy element with cooked, crushed spuds if you wish. Yields 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator) 3 tbsp oil 1 onion, finely diced 2 garlic pieces, finely chopped 100g kefalotyri, grated 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), with more if needed 3 eggs Oil for deep-frying (or alternatively sunflower oil) Lemon slices, to serve For leafy greens, wash it thoroughly, discarding any stalks, and cut into it into large chunks. Place in a big pot with a little liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then press out any excess liquid and reserve. When working with defrosted spinach, completely remove excess liquid. Heat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until softened, about a few minutes. Take off the stove. Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir well until blended. If the mixture seems too loose, incorporate some additional breading. Using your hands, form the preparation into elongated patties a bit bigger than a nut but smaller than an large egg, and set them on a plate topped with wax paper. Cover and chill for at least one hour. In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, rotating so they are golden brown completely, then put on paper towel. Offer with fresh lemon. Lentil Croquettes Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely healthy snack or dish. Produces 12 45g brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml extra virgin oil (half a cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, diced 1 fresh egg Salt and pepper, to taste Creamy yogurt and lemon wedges, to accompany Add the brown lentils in a pot and cover with enough cold water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to keep the lentils submerged if necessary. Add the burghul and keep cooking until softened. Drain the ingredients thoroughly and put aside in a container. Preheat half of the