🔗 Share this article Delight in These Tasty Three Hellenic Croquette Recipes Leek Patties Bite-sized fried croquettes, often known as keftedes, stand as a treasured speciality in Jewish cuisine. These leek fritters offer a tasty combination of savory beef with the gentle, sweetly mild essence of leeks, making them absolutely irresistible. Yields 12 4 leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp parsley, diced ½ tsp paprika Extra virgin olive oil, for frying Lemon wedges, to serve Wash the green leeks properly and cut away the base and the majority of the green stalk. Slice into halves lengthways then into half-inch pieces. Place in a deep pan and cover with water, then heat over a medium heat for about 20 minutes or until tender. Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor well with pepper and salt. Mix thoroughly using your palms then form a few tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the rest of the ingredients. Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the fritters in batches until golden brown on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the ready croquettes to a plate topped with paper towel and allow to cool. Present with lemon wedges. Spinach Croquettes These delightful cheesy spinach fritters are a genuine treat. The crispy crust opens up to a creamy interior. The fresh spinach imparts a fresh, moderately natural taste, while the dairy offers a deep, umami smoothness. Feel free to swap the dairy cheese with cooked, crushed potatoes if you like. Yields 16–18 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 cloves of garlic, minced 100g salty cheese, shredded 80g soft cheese ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (about 1.25 cups), with more if necessary 3 fresh eggs Oil for pan-frying (or neutral oil) Lemon wedges, to serve For raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a small amount water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then remove any remaining moisture and set aside. If using thawed frozen spinach, thoroughly press out extra water. Preheat the oil in a skillet over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the stove. Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and season with pepper and salt. Combine well until blended. If the dough seems too soft, mix in some more crumbs. With your fingers, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and place them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least one hour. In a big skillet over moderate heat, preheat olive oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel. Offer with fresh lemon. Lentil Patties Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course. Produces 12 45g brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml extra virgin oil (0.5 cup) 1 onion, minced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, diced 1 egg Salt and pepper, to taste Greek yoghurt and fresh lemon, to serve Place the dry lentils in a pan and submerge with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the lentils covered if required. Mix in the bulgur wheat and keep cooking until tender. Strain the ingredients thoroughly and put aside in a container. Preheat a portion of the