đŸ”— Share this article Delight in These Triple Hellenic Keftedes Dishes Leek Patties Small fried patties, typically referred to as keftedes, are a treasured speciality in Sephardic Jewish cooking. These leek croquettes deliver a tasty combination of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly addictive. Makes 12 4 fresh leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for frying Lemon wedges, to accompany Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until softened. Strain the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season liberally with seasoning. Combine completely using your fingers then shape a several tablespoonfuls into a croquette, shaping a little. Put on a plate and repeat for the remaining of the mixture. Warm cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the fritters in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and allow to drain. Present with fresh lemon. Keftes de Espinacha These spinach and cheese patties are a genuine pleasure. The crunchy exterior reveals a soft center. The leafy spinach adds a bright, moderately green note, while the cheese provides a savory, flavorful smoothness. You can substitute the cheesy element with steamed, mashed potato if you prefer. Makes 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 garlic cloves, minced 100g hard cheese, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), plus extra if necessary 3 fresh eggs Cooking oil for deep-frying (or alternatively neutral oil) Lemon slices, to garnish If using raw spinach, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a big pot with a small amount liquid over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any remaining moisture and reserve. When working with defrosted spinach, completely remove unwanted moisture. Preheat the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the flame. Put the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the preparation appears too loose, add some additional breadcrumbs. Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a tray topped with wax paper. Wrap and chill for at least 1 hour. In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then place on kitchen roll. Offer with fresh lemon. Lentil Patties Featuring a crunchy outside and moist center, these patties are not only tasty but also a wonderfully nutritious bite or dish. Produces 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to liking Yogurt and lemon wedges, to accompany Add the lentils in a pan and cover with plenty of fresh water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to ensure the pulses covered if necessary. Add the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and reserve in a container. Warm 50% of the