🔗 Share this article Delight in These Delectable Three Hellenic Croquette Creations Leek Croquettes Bite-sized pan-fried fritters, often called keftedes, stand as a treasured delicacy in Jewish cooking. These leek croquettes deliver a delicious blend of rich minced beef with the gentle, slightly sweet taste of fresh leeks, making them utterly irresistible. Makes 12 4 fresh leeks 250g minced beef 2 eggs 1 tbsp matzo meal 1 tbsp chopped dill, diced 1 tbsp parsley, finely chopped ½ tsp sweet paprika Oil, for cooking Lemon slices, to garnish Wash the fresh leeks carefully and remove the base and the majority of the green stalk. Slice into halves lengthways then into half-inch pieces. Transfer in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until tender. Drain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Combine completely using your hands then mold a couple of spoonfuls into a croquette, shaping a slightly. Place on a tray and proceed for the rest of the ingredients. Preheat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray topped with absorbent paper and let to drain. Offer with lemon wedges. Keftes de Espinacha These delightful spinach and cheese fritters are a true delight. The golden outside reveals a smooth filling. The spinach imparts a fresh, slightly earthy flavor, while the grated cheese offers a deep, umami smoothness. You can substitute the cheese with steamed, mashed potato if you wish. Yields 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic cloves, crushed 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if needed 3 large eggs Cooking oil for pan-frying (or sunflower oil) Fresh lemon, to accompany For leafy greens, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside. If using defrosted spinach, thoroughly remove unwanted moisture. Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove. Combine the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the dough looks too soft, add some additional breading. By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and place them on a tray covered with baking paper. Seal and cool for at least 60 minutes. In a big skillet over moderate heat, warm oil to a amount of about half an inch. Cook the patties a small batch for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper. Offer with lemon wedges. Kroketes Fakes Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a highly nutritious snack or meal. Produces 12 45g dry lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml oil (half a cup) 1 large onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to preference Greek yoghurt and lemon wedges, to accompany Place the brown lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to keep the pulses immersed if needed. Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container. Heat a portion of the