🔗 Share this article Delight in These Delectable Triple Hellenic Croquette Recipes Leek Patties Bite-sized fried croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties offer a tasty blend of rich ground beef with the delicate, sweetly mild taste of leeks, making them absolutely addictive. Makes 12 4 large leeks 250g minced beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Olive oil, for cooking Fresh lemon wedges, to accompany Wash the green leeks properly and trim off the base and most of the dark green parts. Chop into halves along the length then into 1.5cm rounds. Transfer in a large skillet and fill with water, then simmer over a medium flame for about twenty minutes or until tender. Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine thoroughly using your hands then form a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a platter and proceed for the balance of the preparation. Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in batches until golden on each side. (Do not fill the pan as this drops the heat of the oil.) Take out the cooked patties to a plate covered with paper towel and allow to cool. Offer with lemon slices. Keftes de Espinacha These cheesy spinach croquettes are a real delight. The golden outside reveals a smooth center. The leafy spinach imparts a vibrant, somewhat natural flavor, while the cheese offers a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish. Makes 16–18 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g soft cheese ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), with more if necessary 3 large eggs Oil for frying (or use sunflower oil) Fresh lemon, to garnish If using fresh spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then press out any extra water and set aside. When working with previously frozen spinach, carefully remove unwanted moisture. Preheat the oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the stove. Combine the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Mix well until combined. If the preparation looks too soft, mix in some more crumbs. With your fingers, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a baking sheet topped with wax paper. Wrap and chill for at least 1 hour. In a big skillet over moderate heat, warm oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then place on paper towel. Serve with lemon wedges. Lentil Croquettes Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome snack or meal. Produces 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (½ cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 egg Salt and pepper, to liking Creamy yogurt and fresh lemon, to accompany Add the brown lentils in a pot and fill with ample cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including extra liquid to maintain the lentils submerged if required. Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl. Warm a portion of the