🔗 Share this article Savor These Delectable 3 Greek Fried Patty Dishes Keftedes me Prassa Small pan-fried fritters, often called keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek patties present a tasty fusion of savory ground beef with the gentle, slightly sweet essence of leeks, and they are truly irresistible. Makes 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Oil, for frying Fresh lemon wedges, to serve Thoroughly wash the green leeks well and remove the roots and the majority of the dark green parts. Cut lengthwise along the length then into 1.5cm slices. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until tender. Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with pepper and salt. Combine well using your hands then mold a few spoonfuls into a ball, flattening a bit. Place on a platter and repeat for the remaining of the preparation. Heat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the ready fritters to a dish topped with kitchen paper and let to drain. Serve with lemon wedges. Spinach Croquettes These spinach and cheese patties are a genuine delight. The golden outside reveals a smooth filling. The fresh spinach brings a fresh, somewhat earthy taste, while the dairy offers a savory, umami creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer. Makes 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp oil 1 onion, diced small 2 garlic cloves, finely chopped 100g hard cheese, shredded 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (1¼ cups), with more if required 3 fresh eggs Cooking oil for pan-frying (or alternatively sunflower oil) Lemon slices, to serve If using fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then press out any extra water and put aside. If using thawed frozen spinach, carefully press out extra water. Heat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the flame. Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the preparation looks too soft, mix in some more breadcrumbs. Using your hands, form the dough into elongated patties slightly larger than a nut but less bulky than an egg, and place them on a plate lined with wax paper. Seal and chill for at least one hour. In a large frying pan over moderate heat, preheat olive oil to a depth of about half an inch. Brown the croquettes a few at a time for two to three minutes per side, turning so they are golden brown all over, then put on paper towel. Serve with lemon wedges. Lentil Croquettes With their crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy bite or dish. Makes 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 egg Pepper and salt, to preference Creamy yogurt and fresh lemon, to garnish Add the lentils in a pot and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes submerged if needed. Add the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl. Warm half of the