🔗 Share this article Enjoy These 3 Hellenic Keftedes Creations Leek Patties Petite pan-fried croquettes, commonly called keftedes, stand as a beloved speciality in Sephardic cooking. These wonderful leek fritters offer a delicious blend of hearty ground beef with the delicate, slightly sweet flavour of leeks, making them absolutely irresistible. Makes 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Clean the leeks carefully and remove the base and the majority of the green stalk. Chop in half along the length then into 1.5cm pieces. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through. Strain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and spice well with salt and pepper. Combine well using your palms then shape a few spoonfuls into a patty, pressing a bit. Put on a plate and proceed for the rest of the preparation. Warm cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a plate covered with absorbent paper and allow to rest. Serve with lemon slices. Spinach Croquettes These spinach with cheese fritters are a true pleasure. The crispy exterior opens up to a smooth interior. The leafy spinach brings a vibrant, somewhat green note, while the grated cheese gives a savory, savory smoothness. You can substitute the cheese with steamed, pureed potato if you wish. Makes 16–18 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp oil 1 large onion, minced 2 garlic cloves, crushed 100g salty cheese, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (about 1.25 cups), plus extra if required 3 large eggs Cooking oil for deep-frying (or alternatively vegetable oil) Lemon slices, to accompany When using leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Place in a deep pan with a small amount liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and put aside. If using thawed frozen spinach, completely press out excess liquid. Warm the olive oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove. Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine well until blended. If the dough looks too soft, add some more breadcrumbs. Using your hands, mold the preparation into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour. In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Brown the fritters a few at a time for 2–3 minutes per side, rotating so they are golden all over, then put on kitchen roll. Present with lemon slices. Lentil Croquettes Boasting a golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome bite or main course. Makes 12 45g dry lentils (0.25 cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (0.5 cup) 1 onion, minced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp fresh parsley, chopped 1 fresh egg Salt and pepper, to preference Greek yoghurt and lemon wedges, to accompany Place the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, including more water to maintain the lentils covered if needed. Add the burghul and keep cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl. Heat 50% of the