🔗 Share this article Savor These Delectable 3 Greek Fried Patty Dishes Keftedes me Prassa Small pan-fried fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These wonderful leek croquettes offer a delicious combination of savory minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly addictive. Makes 12 4 fresh leeks 250g ground beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to serve Clean the fresh leeks well and cut away the roots and most of the green tops. Chop into halves lengthways then into 1.5cm slices. Put in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until softened. Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and paprika and flavor well with salt and pepper. Mix completely using your palms then mold a few tablespoonfuls into a ball, pressing a slightly. Place on a plate and continue for the remaining of the mixture. Preheat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small batches until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a dish lined with kitchen paper and allow to drain. Serve with lemon wedges. Spinach Croquettes These cheesy spinach croquettes are a true pleasure. The crispy outside opens up to a smooth interior. The fresh spinach adds a fresh, somewhat natural note, while the cheese provides a rich, flavorful creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you prefer. Makes 16–18 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic pieces, minced 100g kefalotyri, grated finely 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g crumbs (1 and ¼ cups), plus extra if necessary 3 large eggs Oil for pan-frying (or alternatively vegetable oil) Fresh lemon, to serve When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then press out any excess liquid and put aside. For thawed frozen spinach, thoroughly squeeze out extra water. Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Take off the heat. Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until combined. If the dough appears too loose, mix in some more crumbs. With your fingers, shape the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate lined with baking paper. Seal and cool for at least one hour. In a large frying pan over medium flame, preheat olive oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll. Offer with lemon slices. Lentil Patties Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or dish. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (half a cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to preference Greek yoghurt and lemon slices, to accompany Add the lentils in a pot and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to keep the legumes covered if necessary. Mix in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul completely and reserve in a container. Warm a portion of the