🔗 Share this article Enjoy These Triple Hellenic Croquette Creations Leek Croquettes Bite-sized fried fritters, often called keftedes, are a cherished speciality in Jewish culinary traditions. These leek patties deliver a tasty combination of rich beef with the gentle, sweetly mild essence of leeks, rendering them truly addictive. Produces 12 4 leeks 250g ground beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp mild paprika Olive oil, for pan-frying Fresh lemon wedges, to accompany Clean the fresh leeks properly and trim off the base and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender. Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir thoroughly using your hands then mold a several tablespoonfuls into a patty, shaping a little. Set on a tray and repeat for the balance of the preparation. Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in small groups until golden on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the finished fritters to a dish lined with paper towel and let to cool. Serve with lemon slices. Keftes de Espinacha These amazing spinach with cheese croquettes are a true treat. The crunchy crust gives way to a smooth center. The leafy spinach adds a vibrant, somewhat natural taste, while the cheese gives a savory, umami creaminess. You can substitute the dairy cheese with boiled, crushed potato if you prefer. Produces 16–18 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, crushed 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), with more if required 3 large eggs Oil for pan-frying (or alternatively vegetable oil) Fresh lemon, to accompany If using raw spinach, clean it thoroughly, removing any tough stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside. When working with previously frozen spinach, completely press out extra water. Heat the cooking oil in a skillet over a medium flame and cook the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove. Place the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the mixture seems too soft, mix in some extra breading. Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least one hour. In a big skillet over medium flame, warm cooking oil to a amount of about half an inch. Fry the fritters a small batch for two to three minutes on both sides, turning so they are golden everywhere, then put on kitchen roll. Offer with fresh lemon. Lentil Croquettes Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or main course. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml oil (0.5 cup) 1 onion, minced 1 tsp cumin powder 1 tbsp fresh mint, minced 1 tbsp fresh parsley, minced 1 fresh egg Salt and pepper, to liking Greek yoghurt and lemon slices, to accompany Put the brown lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to maintain the pulses immersed if necessary. Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a container. Warm half of the