🔗 Share this article Delight in These Triple Greek Keftedes Dishes Leek Patties Petite fried fritters, often called keftedes, represent a treasured speciality in Jewish culinary traditions. These leek patties present a flavorful combination of rich beef with the subtle, mildly sweet taste of leeks, rendering them truly irresistible. Yields 12 4 fresh leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Lemon slices, to garnish Thoroughly wash the green leeks properly and trim off the roots and the majority of the green stalk. Slice lengthwise longways then into half-inch slices. Place in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until tender. Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor well with seasoning. Combine completely using your fingers then shape a several tablespoonfuls into a patty, pressing a little. Put on a plate and continue for the remaining of the ingredients. Warm olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, fry the croquettes in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Take out the cooked fritters to a plate topped with absorbent paper and allow to rest. Present with lemon slices. Spinach Patties These delightful spinach with cheese fritters are a genuine delight. The crunchy exterior opens up to a soft interior. The fresh spinach imparts a fresh, somewhat earthy taste, while the cheese offers a deep, umami creaminess. You can substitute the dairy cheese with cooked, mashed potatoes if you prefer. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the cooler) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, finely chopped 100g kefalotyri, grated finely 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1 and ¼ cups), additional if needed 3 eggs Oil for pan-frying (or neutral oil) Fresh lemon, to serve When using raw spinach, wash it carefully, discarding any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and set aside. If using thawed frozen spinach, thoroughly squeeze out extra water. Preheat the cooking oil in a frying pan over a medium flame and fry the onion and garlic cloves until tender, about 4 minutes. Turn off the heat. Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir well until blended. If the dough looks too wet, add some more breading. With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with baking paper. Seal and chill for at least one hour. In a large frying pan over medium flame, preheat oil to a amount of about half an inch. Fry the fritters a small batch for a couple of minutes each side, flipping so they are golden all over, then transfer on paper towel. Offer with lemon slices. Lentil Patties Featuring a golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome snack or dish. Yields 12 45g brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml oil (0.5 cup) 1 onion, chopped small 1 tsp ground cumin 1 tbsp mint leaves, minced 1 tbsp parsley, chopped 1 fresh egg Pepper and salt, to taste Yogurt and lemon wedges, to accompany Add the lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, including extra liquid to keep the lentils immersed if needed. Stir in the cracked wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container. Heat 50% of the