🔗 Share this article Savor These Delectable 3 Greek Keftedes Creations Keftedes me Prassa Petite pan-fried patties, often referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek patties present a tasty combination of hearty minced beef with the gentle, slightly sweet taste of leeks, making them truly crave-worthy. Makes 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Olive oil, for frying Fresh lemon wedges, to accompany Wash the green leeks well and remove the roots and most of the green tops. Cut into halves longways then into 1.5cm slices. Put in a deep pan and fill with water, then simmer over a moderate heat for about twenty minutes or until tender. Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a croquette, shaping a bit. Put on a tray and proceed for the remaining of the ingredients. Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is hot, brown the patties in small batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the ready patties to a plate lined with absorbent paper and allow to cool. Serve with lemon wedges. Spinach Croquettes These delightful cheesy spinach patties are a genuine treat. The crunchy exterior gives way to a soft interior. The fresh spinach imparts a bright, slightly green note, while the dairy gives a savory, umami creaminess. You can substitute the cheesy element with boiled, crushed spuds if you like. Yields 16–18 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge) 3 tbsp olive oil 1 yellow onion, minced 2 garlic pieces, crushed 100g salty cheese, grated 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), plus extra if needed 3 fresh eggs Cooking oil for deep-frying (or alternatively sunflower oil) Lemon wedges, to serve For fresh spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any remaining moisture and set aside. When working with defrosted spinach, completely remove extra water. Heat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until tender, about a few minutes. Remove from the heat. Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Mix completely until combined. If the preparation appears too wet, add some additional breadcrumbs. With your fingers, shape the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and place them on a tray lined with baking paper. Wrap and cool for at least 1 hour. In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden everywhere, then put on absorbent paper. Present with fresh lemon. Kroketes Fakes Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious appetizer or dish. Yields 12 45g brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (½ cup) 1 large onion, minced 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Salt and pepper, to preference Creamy yogurt and lemon wedges, to garnish Add the lentils in a pan and fill with ample water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the lentils immersed if necessary. Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a container. Warm a portion of the