🔗 Share this article Enjoy These Three Hellenic Croquette Recipes Leek Croquettes Petite pan-fried fritters, typically referred to as keftedes, are a cherished delicacy in Jewish cooking. These wonderful leek fritters deliver a delicious fusion of hearty ground beef with the delicate, sweetly mild taste of leeks, and they are utterly addictive. Yields 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, diced 1 tbsp parsley, diced ½ tsp sweet paprika Oil, for cooking Fresh lemon wedges, to accompany Thoroughly wash the leeks well and cut away the root ends and the bulk of the dark green parts. Slice into halves lengthways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender. Drain the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor well with seasoning. Mix well using your hands then shape a several tablespoonfuls into a croquette, pressing a little. Set on a platter and repeat for the rest of the preparation. Heat oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the finished patties to a tray covered with kitchen paper and let to cool. Serve with lemon wedges. Keftes de Espinacha These delightful cheesy spinach patties are a real delight. The crunchy outside opens up to a soft center. The leafy spinach brings a fresh, moderately green flavor, while the dairy gives a deep, savory creaminess. You can substitute the cheese with steamed, pureed spuds if you wish. Yields 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the cooler) 3 tbsp olive oil 1 large onion, minced 2 garlic pieces, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if needed 3 fresh eggs Olive oil for frying (or vegetable oil) Lemon slices, to accompany When using leafy greens, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Place in a big pot with a small amount water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and put aside. For thawed frozen spinach, completely squeeze out extra water. Warm the cooking oil in a pan over a medium flame and saute the chopped onion and minced garlic until translucent, about four minutes. Turn off the heat. Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the mixture appears too wet, incorporate some more breading. With your fingers, mold the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least one hour. In a big skillet over medium heat, preheat cooking oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then put on paper towel. Serve with fresh lemon. Lentil Croquettes Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or dish. Yields 12 45g brown lentils (0.25 cup) 90g bulgur wheat (½ cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, minced 1 tbsp parsley, chopped 1 egg Pepper and salt, to liking Yogurt and lemon slices, to accompany Place the lentils in a pan and submerge with ample water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to ensure the lentils immersed if necessary. Mix in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul well and set aside in a bowl. Warm a portion of the