🔗 Share this article Enjoy These 3 Hellenic Croquette Recipes Leek Croquettes Bite-sized fried croquettes, commonly called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a tasty blend of hearty beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy. Produces 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to garnish Wash the green leeks well and remove the roots and the bulk of the green stalk. Chop in half longways then into half-inch rounds. Place in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until softened. Drain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Stir well using your fingers then mold a few scoops into a ball, pressing a slightly. Set on a plate and proceed for the rest of the mixture. Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is hot, cook the patties in small batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a dish covered with paper towel and allow to drain. Offer with lemon slices. Keftes de Espinacha These spinach with cheese fritters are a true treat. The crunchy crust gives way to a creamy center. The leafy spinach brings a vibrant, slightly green note, while the dairy gives a savory, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you wish. Makes 16–18 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 yellow onion, minced 2 cloves of garlic, finely chopped 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if required 3 eggs Cooking oil for pan-frying (or use sunflower oil) Lemon wedges, to serve For leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a small amount hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then press out any excess liquid and set aside. When working with thawed frozen spinach, thoroughly squeeze out extra water. Warm the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until softened, about four minutes. Remove from the heat. Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine completely until blended. If the dough seems too wet, incorporate some additional breading. With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but more compact than an egg, and put them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes. In a wide pan over medium flame, warm olive oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on paper towel. Present with lemon slices. Lentil Patties Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal. Produces 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (½ cup) 1 yellow onion, minced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, diced 1 egg Salt and pepper, to liking Creamy yogurt and fresh lemon, to accompany Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to keep the legumes submerged if necessary. Mix in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and put aside in a container. Preheat 50% of the