🔗 Share this article Enjoy These Three Hellenic Keftedes Recipes Keftedes me Prassa Bite-sized fried fritters, typically called keftedes, stand as a cherished delicacy in Jewish cuisine. These wonderful leek croquettes deliver a delicious blend of hearty minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely irresistible. Yields 12 4 leeks 250g minced beef 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon wedges, to serve Wash the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through. Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Stir completely using your fingers then form a couple of scoops into a patty, flattening a slightly. Set on a tray and continue for the balance of the ingredients. Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the fritters in small groups until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked croquettes to a tray lined with kitchen paper and allow to drain. Offer with lemon slices. Keftes de Espinacha These amazing cheesy spinach fritters are a true treat. The crunchy exterior reveals a smooth center. The fresh spinach adds a bright, slightly earthy taste, while the dairy offers a deep, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you like. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator) 3 tbsp oil 1 onion, minced 2 garlic pieces, finely chopped 100g salty cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Cooking oil for deep-frying (or use vegetable oil) Lemon wedges, to garnish When using fresh spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve. When working with thawed frozen spinach, carefully press out unwanted moisture. Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the heat. Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir completely until incorporated. If the mixture seems too loose, incorporate some extra crumbs. With your fingers, shape the mixture into elongated patties a bit bigger than a nut but smaller than an chicken egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour. In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes per side, rotating so they are crispy completely, then put on absorbent paper. Present with lemon slices. Kroketes Fakes With their golden crust and soft inside, these croquettes are not only delicious but also a extremely healthy bite or main course. Produces 12 45g dry lentils (one-quarter cup) 90g burghul (½ cup) 125ml extra virgin oil (0.5 cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, diced 1 large egg Seasoning, to taste Creamy yogurt and lemon slices, to serve Add the lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to maintain the legumes submerged if required. Add the cracked wheat and proceed cooking until tender. Strain the ingredients thoroughly and put aside in a mixing bowl. Warm a portion of the