🔗 Share this article Savor These Delectable 3 Greek Keftedes Recipes Leek Patties Small pan-fried patties, typically known as keftedes, represent a cherished speciality in Jewish cooking. These leek patties deliver a tasty combination of rich beef with the delicate, sweetly mild flavour of leeks, making them truly addictive. Makes 12 4 fresh leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, finely chopped ½ tsp sweet paprika Olive oil, for frying Lemon slices, to serve Thoroughly wash the green leeks properly and remove the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through. Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and paprika and spice liberally with seasoning. Mix well using your palms then shape a couple of tablespoonfuls into a ball, pressing a bit. Set on a tray and repeat for the rest of the mixture. Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is hot, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a tray covered with absorbent paper and let to rest. Present with fresh lemon. Keftes de Espinacha These amazing cheesy spinach croquettes are a genuine treat. The crunchy crust reveals a creamy center. The fresh spinach brings a vibrant, somewhat natural note, while the grated cheese offers a rich, flavorful richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you wish. Makes 16–18 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, crushed 100g salty cheese, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 large eggs Olive oil for deep-frying (or neutral oil) Lemon slices, to accompany If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Place in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve. If using thawed frozen spinach, carefully squeeze out extra water. Warm the oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until translucent, about 4 minutes. Take off the flame. Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a container and flavor with salt and pepper. Mix thoroughly until incorporated. If the preparation looks too wet, add some extra crumbs. With your fingers, shape the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least 60 minutes. In a wide pan over medium flame, heat oil to a level of about half an inch. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are crispy everywhere, then place on paper towel. Offer with fresh lemon. Lentil Patties Featuring a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or main course. Yields 12 45g dry lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml oil (½ cup) 1 onion, minced 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to taste Greek yoghurt and fresh lemon, to garnish Put the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 mins or until nearly done, including additional water to maintain the legumes immersed if necessary. Mix in the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and put aside in a container. Preheat a portion of the