🔗 Share this article Savor These Delectable Triple Hellenic Fried Patty Recipes Keftedes me Prassa Petite crispy croquettes, often called keftedes, are a beloved speciality in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful blend of savory beef with the delicate, slightly sweet essence of fresh leeks, rendering them truly addictive. Produces 12 4 large leeks 250g minced beef 2 large eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to garnish Thoroughly wash the green leeks well and trim off the root ends and the majority of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender. Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Mix thoroughly using your hands then form a several tablespoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the remaining of the mixture. Preheat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the finished fritters to a plate topped with paper towel and let to rest. Offer with lemon slices. Spinach Croquettes These spinach with cheese croquettes are a genuine delight. The crunchy crust opens up to a creamy interior. The leafy spinach brings a vibrant, slightly earthy note, while the dairy offers a deep, flavorful richness. You can substitute the cheese with steamed, pureed potato if you like. Produces 16–18 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler) 3 tbsp extra virgin oil 1 onion, diced small 2 garlic pieces, minced 100g hard cheese, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), additional if needed 3 fresh eggs Oil for frying (or alternatively neutral oil) Fresh lemon, to accompany For raw spinach, clean it carefully, removing any stalks, and cut into it into big pieces. Put in a big pot with a little hot water over a medium flame. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and set aside. When working with defrosted spinach, completely remove extra water. Preheat the oil in a pan over a moderate heat and fry the onion and garlic until tender, about a few minutes. Take off the stove. Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the preparation seems too soft, mix in some additional breading. By hand, shape the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least one hour. In a large frying pan over medium flame, preheat cooking oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, turning so they are crispy completely, then place on absorbent paper. Offer with lemon wedges. Lentil Patties With their crispy exterior and soft inside, these croquettes are not only delicious but also a extremely nutritious snack or dish. Produces 12 45g brown lentils (0.25 cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, minced 1 large egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to serve Put the dry lentils in a pan and submerge with plenty of water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to maintain the lentils immersed if necessary. Mix in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a container. Warm half of the