🔗 Share this article Delight in These Delectable Triple Hellenic Fried Patty Recipes Keftedes me Prassa Petite fried croquettes, often called keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These leek fritters offer a delicious fusion of hearty minced beef with the subtle, sweetly mild flavour of tender leeks, making them truly crave-worthy. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, finely chopped ½ tsp paprika Oil, for frying Lemon slices, to garnish Clean the green leeks carefully and remove the root ends and most of the green tops. Cut in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until tender. Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor generously with salt and pepper. Stir completely using your palms then shape a few tablespoonfuls into a croquette, shaping a slightly. Set on a plate and continue for the remaining of the preparation. Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, cook the croquettes in small batches until golden on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a plate covered with absorbent paper and permit to cool. Offer with fresh lemon. Keftes de Espinacha These delightful spinach with cheese fritters are a true delight. The crunchy exterior gives way to a creamy interior. The leafy spinach imparts a vibrant, somewhat natural note, while the dairy provides a savory, umami smoothness. Feel free to swap the dairy cheese with steamed, pureed potato if you prefer. Yields 16–18 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic cloves, crushed 100g hard cheese, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), additional if required 3 large eggs Cooking oil for frying (or alternatively neutral oil) Fresh lemon, to serve When using fresh spinach, rinse it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a large saucepan with a bit of water over a medium heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and set aside. If using defrosted spinach, thoroughly squeeze out unwanted moisture. Warm the olive oil in a pan over a medium heat and saute the onion and minced garlic until softened, about a few minutes. Turn off the stove. Put the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Combine well until incorporated. If the preparation seems too loose, mix in some more breading. Using your hands, mold the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and put them on a tray lined with parchment paper. Seal and cool for at least 60 minutes. In a large frying pan over moderate heat, preheat cooking oil to a level of about half an inch. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll. Present with lemon wedges. Kroketes Fakes Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely nutritious bite or meal. Yields 12 45g dry lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 onion, minced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Pepper and salt, to liking Creamy yogurt and lemon slices, to accompany Add the lentils in a saucepan and fill with ample cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including more water to maintain the legumes covered if required. Add the burghul and continue cooking until tender. Drain the ingredients completely and reserve in a container. Warm 50% of the