🔗 Share this article Savor These Delectable Three Greek Fried Patty Dishes Keftedes me Prassa Petite pan-fried fritters, typically known as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These leek croquettes offer a flavorful blend of savory beef with the gentle, slightly sweet essence of tender leeks, and they are truly crave-worthy. Produces 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Oil, for cooking Lemon wedges, to serve Clean the green leeks well and remove the base and the bulk of the dark green parts. Chop into halves along the length then into half-inch pieces. Put in a deep frying pan and cover with water, then simmer over a medium flame for about twenty minutes or until tender. Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with seasoning. Stir thoroughly using your fingers then shape a several spoonfuls into a ball, shaping a slightly. Put on a tray and continue for the balance of the preparation. Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, cook the patties in small groups until golden brown on each side. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish covered with kitchen paper and allow to rest. Serve with fresh lemon. Spinach Croquettes These delightful spinach and cheese patties are a genuine pleasure. The crispy exterior gives way to a creamy interior. The leafy spinach imparts a fresh, slightly earthy flavor, while the dairy provides a rich, flavorful smoothness. You can substitute the cheesy element with steamed, pureed potatoes if you prefer. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 garlic pieces, minced 100g salty cheese, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), with more if needed 3 large eggs Olive oil for frying (or alternatively neutral oil) Fresh lemon, to serve For fresh spinach, wash it thoroughly, removing any hard stems, and roughly chop it into big pieces. Put in a big pot with a little hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and put aside. For previously frozen spinach, thoroughly squeeze out extra water. Heat the cooking oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Remove from the stove. Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until incorporated. If the preparation seems too wet, incorporate some additional crumbs. With your fingers, mold the mixture into oval shapes somewhat larger than a nut but smaller than an chicken egg, and set them on a plate topped with parchment paper. Cover and cool for at least 60 minutes. In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for 2–3 minutes each side, flipping so they are golden completely, then transfer on absorbent paper. Present with lemon slices. Lentil Croquettes With their crunchy outside and moist center, these fritters are not only tasty but also a highly nutritious appetizer or meal. Produces 12 45g brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp parsley, diced 1 egg Seasoning, to liking Greek yoghurt and lemon slices, to serve Place the dry lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the lentils submerged if required. Mix in the burghul and proceed cooking until tender. Strain the mixture well and put aside in a bowl. Heat 50% of the