🔗 Share this article Savor These Tasty Three Greek Croquette Recipes Leek Patties Petite pan-fried croquettes, typically known as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek fritters deliver a flavorful blend of savory minced beef with the delicate, mildly sweet flavour of fresh leeks, rendering them utterly addictive. Produces 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp parsley, diced ½ tsp mild paprika Extra virgin olive oil, for pan-frying Lemon slices, to accompany Clean the fresh leeks properly and trim off the base and the majority of the green stalk. Cut lengthwise lengthways then into half-inch pieces. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until softened. Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with salt and pepper. Stir thoroughly using your hands then mold a few scoops into a patty, shaping a slightly. Place on a tray and continue for the balance of the ingredients. Warm cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the fritters in small groups until golden on all sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a plate covered with paper towel and permit to rest. Offer with lemon wedges. Spinach Patties These spinach with cheese croquettes are a genuine delight. The golden crust gives way to a creamy interior. The leafy spinach brings a fresh, slightly natural flavor, while the dairy provides a deep, savory richness. You can substitute the dairy cheese with cooked, mashed potatoes if you wish. Produces 16–18 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, diced small 2 cloves of garlic, minced 100g hard cheese, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g crumbs (1¼ cups), plus extra if required 3 fresh eggs Oil for deep-frying (or alternatively neutral oil) Fresh lemon, to accompany When using leafy greens, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve. When working with defrosted spinach, carefully press out extra water. Heat the olive oil in a pan over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Remove from the flame. Put the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until incorporated. If the mixture appears too soft, add some more breadcrumbs. Using your hands, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes. In a wide pan over medium heat, preheat oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then place on absorbent paper. Offer with lemon slices. Lentil Croquettes With their crunchy outside and tender interior, these fritters are not only flavorful but also a highly healthy snack or main course. Yields 12 45g dry lentils (¼ cup) 90g burghul (½ cup) 125ml olive oil (½ cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp parsley, chopped 1 large egg Salt and pepper, to taste Yogurt and lemon slices, to accompany Place the lentils in a pot and submerge with enough fresh water. Boil over a medium heat for about 20 minutes or until partially softened, adding additional water to ensure the lentils covered if required. Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients thoroughly and reserve in a container. Warm a portion of the