🔗 Share this article Delight in These 3 Hellenic Croquette Dishes Leek Croquettes Bite-sized crispy patties, typically known as keftedes, are a treasured speciality in Jewish culinary traditions. These leek patties deliver a flavorful fusion of hearty beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy. Yields 12 4 large leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp fresh parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon wedges, to accompany Thoroughly wash the green leeks properly and cut away the base and most of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender. Drain the leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine completely using your fingers then shape a several spoonfuls into a croquette, flattening a slightly. Place on a tray and proceed for the remaining of the mixture. Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the cooked patties to a tray covered with kitchen paper and permit to cool. Serve with lemon slices. Keftes de Espinacha These amazing spinach with cheese fritters are a genuine treat. The crunchy outside opens up to a soft filling. The fresh spinach brings a bright, somewhat natural taste, while the grated cheese offers a savory, umami richness. Feel free to swap the cheese with boiled, pureed potato if you prefer. Yields 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge) 3 tbsp olive oil 1 onion, diced small 2 cloves of garlic, finely chopped 100g hard cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), additional if needed 3 eggs Cooking oil for pan-frying (or vegetable oil) Fresh lemon, to serve For fresh spinach, rinse it carefully, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and reserve. If using defrosted spinach, carefully remove unwanted moisture. Warm the olive oil in a pan over a medium flame and saute the chopped onion and garlic until translucent, about 4 minutes. Take off the heat. Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Stir completely until blended. If the dough looks too loose, add some extra breading. With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium flame, heat olive oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, flipping so they are crispy all over, then place on kitchen roll. Offer with lemon wedges. Kroketes Fakes Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or meal. Produces 12 45g dry lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml oil (half a cup) 1 yellow onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp parsley, diced 1 large egg Seasoning, to taste Creamy yogurt and fresh lemon, to accompany Place the brown lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to ensure the pulses immersed if required. Stir in the bulgur wheat and proceed cooking until tender. Strain the mixture well and reserve in a container. Warm a portion of the