🔗 Share this article Delight in These Triple Hellenic Fried Patty Recipes Keftedes me Prassa Bite-sized pan-fried patties, often known as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek fritters offer a delicious fusion of rich beef with the gentle, sweetly mild essence of leeks, and they are utterly crave-worthy. Produces 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for frying Fresh lemon wedges, to serve Clean the green leeks properly and remove the base and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until tender. Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and paprika and season well with salt and pepper. Combine completely using your hands then form a few tablespoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the rest of the ingredients. Heat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the patties in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the ready croquettes to a tray lined with paper towel and let to rest. Serve with lemon slices. Keftes de Espinacha These delightful spinach with cheese patties are a genuine treat. The crunchy outside gives way to a soft center. The fresh spinach imparts a vibrant, somewhat earthy note, while the cheese gives a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed spuds if you like. Makes 16–18 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the refrigerator) 3 tbsp oil 1 yellow onion, diced small 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), additional if necessary 3 fresh eggs Cooking oil for pan-frying (or alternatively vegetable oil) Fresh lemon, to serve For leafy greens, wash it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a big pot with a little water over a medium heat. Once wilted, remove in a colander for about 15 mins, then remove any extra water and reserve. For previously frozen spinach, carefully squeeze out excess liquid. Warm the cooking oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the heat. Put the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until blended. If the preparation appears too wet, add some more breading. By hand, shape the preparation into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate covered with wax paper. Cover and cool for at least 60 minutes. In a big skillet over medium flame, warm cooking oil to a amount of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, flipping so they are crispy completely, then put on kitchen roll. Present with fresh lemon. Kroketes Fakes Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious bite or dish. Yields 12 45g dry lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, diced 1 egg Pepper and salt, to taste Yogurt and lemon slices, to garnish Place the lentils in a saucepan and cover with ample water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to keep the pulses submerged if needed. Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a container. Heat half of the