🔗 Share this article Delight in These Delectable Triple Hellenic Fried Patty Creations Leek Patties Bite-sized fried croquettes, commonly known as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek patties offer a delicious blend of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely addictive. Yields 12 4 fresh leeks 250g ground beef 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Clean the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Cut lengthwise longways then into half-inch slices. Put in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender. Drain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and spice liberally with salt and pepper. Stir completely using your hands then form a several spoonfuls into a croquette, shaping a slightly. Set on a tray and repeat for the balance of the preparation. Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the patties in batches until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the ready patties to a tray lined with paper towel and permit to drain. Serve with lemon slices. Keftes de Espinacha These delightful spinach with cheese croquettes are a real treat. The crispy outside reveals a soft interior. The spinach imparts a bright, somewhat green flavor, while the cheese offers a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, mashed potatoes if you prefer. Yields 16–18 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator) 3 tbsp oil 1 onion, finely diced 2 garlic cloves, crushed 100g salty cheese, grated finely 80g ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), additional if required 3 eggs Oil for frying (or use sunflower oil) Fresh lemon, to serve If using leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve. If using thawed frozen spinach, thoroughly remove extra water. Warm the oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about a few minutes. Take off the heat. Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the dough seems too loose, add some additional breadcrumbs. Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and cool for at least 60 minutes. In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are golden completely, then put on absorbent paper. Serve with lemon slices. Lentil Croquettes Boasting a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or main course. Makes 12 45g dry lentils (0.25 cup) 90g burghul (half a cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp flat-leaf parsley, minced 1 fresh egg Pepper and salt, to taste Creamy yogurt and lemon wedges, to garnish Add the brown lentils in a pan and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to keep the legumes submerged if necessary. Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container. Heat half of the