🔗 Share this article Savor These Delectable Triple Greek Keftedes Recipes Keftedes me Prassa Bite-sized fried croquettes, typically known as keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty combination of hearty minced beef with the gentle, slightly sweet flavour of leeks, making them truly irresistible. Yields 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to accompany Clean the fresh leeks well and remove the base and the majority of the dark green parts. Slice into halves along the length then into 1.5cm slices. Place in a deep pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until cooked through. Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine well using your palms then form a couple of scoops into a patty, pressing a slightly. Set on a plate and repeat for the remaining of the ingredients. Preheat oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, brown the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the cooked fritters to a plate lined with paper towel and allow to cool. Serve with fresh lemon. Keftes de Espinacha These amazing spinach with cheese fritters are a genuine treat. The crunchy crust gives way to a smooth center. The spinach imparts a bright, slightly natural taste, while the cheese gives a savory, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potato if you prefer. Yields 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 yellow onion, finely diced 2 cloves of garlic, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if necessary 3 large eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon slices, to garnish If using raw spinach, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any remaining moisture and put aside. If using previously frozen spinach, thoroughly squeeze out extra water. Preheat the oil in a skillet over a moderate heat and fry the diced onion and garlic until tender, about a few minutes. Take off the flame. Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the dough appears too soft, add some more breading. With your fingers, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes. In a large frying pan over medium flame, heat oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes each side, turning so they are golden all over, then transfer on absorbent paper. Serve with lemon wedges. Kroketes Fakes With their crispy exterior and moist center, these patties are not only tasty but also a extremely nutritious bite or main course. Yields 12 45g dry lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (half a cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, chopped 1 fresh egg Seasoning, to taste Creamy yogurt and lemon slices, to garnish Put the brown lentils in a pot and cover with plenty of water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the legumes submerged if required. Add the burghul and proceed cooking until softened. Drain the mixture well and set aside in a bowl. Preheat 50% of the