🔗 Share this article Delight in These Delectable Three Hellenic Croquette Recipes Leek Croquettes Small fried patties, commonly referred to as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek croquettes offer a flavorful fusion of savory minced beef with the delicate, mildly sweet flavour of fresh leeks, and they are absolutely irresistible. Produces 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp mild paprika Oil, for frying Lemon slices, to serve Clean the leeks carefully and cut away the base and most of the green stalk. Cut lengthwise lengthways then into 1.5cm slices. Put in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through. Strain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and spice generously with seasoning. Stir thoroughly using your palms then mold a several spoonfuls into a ball, pressing a little. Put on a tray and proceed for the balance of the mixture. Heat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the cooked patties to a tray topped with absorbent paper and allow to cool. Offer with fresh lemon. Keftes de Espinacha These spinach and cheese patties are a true treat. The crispy outside reveals a smooth interior. The leafy spinach adds a vibrant, somewhat earthy note, while the cheese provides a rich, savory richness. You can substitute the cheese with steamed, crushed potatoes if you wish. Produces 16–18 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the fridge) 3 tbsp oil 1 onion, minced 2 garlic pieces, finely chopped 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1¼ cups), with more if required 3 fresh eggs Olive oil for pan-frying (or neutral oil) Fresh lemon, to serve For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Place in a deep pan with a bit of water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then remove any excess liquid and reserve. When working with thawed frozen spinach, completely remove extra water. Heat the cooking oil in a pan over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Turn off the stove. Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a container and flavor with seasoning. Mix completely until combined. If the mixture seems too wet, incorporate some more breading. With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes. In a large frying pan over medium heat, heat oil to a depth of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll. Serve with fresh lemon. Lentil Patties Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly wholesome bite or dish. Makes 12 45g brown lentils (one-quarter cup) 90g burghul (0.5 cup) 125ml extra virgin oil (½ cup) 1 large onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, minced 1 egg Pepper and salt, to liking Yogurt and fresh lemon, to serve Put the brown lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the lentils immersed if required. Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl. Preheat half of the