🔗 Share this article Delight in These Delectable Triple Hellenic Croquette Recipes Leek Patties Bite-sized crispy croquettes, commonly called keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful fusion of rich ground beef with the subtle, slightly sweet taste of fresh leeks, making them utterly irresistible. Produces 12 4 leeks 250g minced beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Fresh lemon wedges, to serve Wash the fresh leeks well and cut away the roots and the bulk of the green stalk. Cut in half along the length then into 1.5cm rounds. Transfer in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until tender. Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with salt and pepper. Combine well using your hands then form a few spoonfuls into a ball, flattening a bit. Set on a tray and repeat for the balance of the mixture. Warm cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in small batches until golden brown on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a dish lined with kitchen paper and allow to cool. Offer with lemon wedges. Keftes de Espinacha These amazing cheesy spinach croquettes are a real pleasure. The golden crust opens up to a soft filling. The spinach adds a fresh, somewhat green flavor, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with boiled, pureed spuds if you like. Produces 16–18 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the refrigerator) 3 tbsp extra virgin oil 1 onion, minced 2 garlic pieces, minced 100g kefalotyri, grated finely 80g ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), additional if required 3 fresh eggs Cooking oil for pan-frying (or use sunflower oil) Fresh lemon, to garnish When using raw spinach, wash it well, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any excess liquid and put aside. When working with previously frozen spinach, carefully squeeze out extra water. Heat the oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until tender, about a few minutes. Take off the stove. Place the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the dough seems too wet, incorporate some additional breadcrumbs. With your fingers, mold the preparation into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a tray lined with wax paper. Cover and chill for at least one hour. In a wide pan over medium flame, warm oil to a level of about half an inch. Brown the croquettes a handful for 2–3 minutes each side, rotating so they are golden completely, then put on paper towel. Offer with lemon wedges. Lentil Croquettes Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly nutritious snack or main course. Makes 12 45g brown lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml olive oil (0.5 cup) 1 yellow onion, minced 1 tsp cumin powder 1 tbsp mint leaves, minced 1 tbsp parsley, diced 1 egg Seasoning, to taste Greek yoghurt and lemon wedges, to serve Place the brown lentils in a pan and submerge with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the lentils submerged if necessary. Stir in the burghul and proceed cooking until softened. Drain the ingredients well and set aside in a bowl. Warm a portion of the