🔗 Share this article Enjoy These Delectable 3 Hellenic Croquette Recipes Leek Croquettes Bite-sized fried patties, commonly referred to as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a delicious blend of savory beef with the subtle, mildly sweet essence of tender leeks, making them truly crave-worthy. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for frying Fresh lemon wedges, to garnish Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through. Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Stir well using your hands then shape a several scoops into a croquette, shaping a little. Set on a platter and proceed for the balance of the preparation. Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the patties in small batches until golden on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Remove the finished patties to a plate covered with paper towel and allow to drain. Offer with fresh lemon. Keftes de Espinacha These delightful spinach with cheese croquettes are a genuine delight. The crispy exterior gives way to a smooth interior. The spinach brings a fresh, somewhat natural note, while the grated cheese offers a rich, flavorful creaminess. Feel free to swap the dairy cheese with boiled, pureed potato if you wish. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g kefalotyri, shredded 80g creamy ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 large eggs Olive oil for pan-frying (or neutral oil) Lemon slices, to serve For raw spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and set aside. When working with previously frozen spinach, completely remove extra water. Warm the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about four minutes. Turn off the heat. Put the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, paprika, breading and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the mixture looks too loose, mix in some extra crumbs. With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a tray lined with wax paper. Cover and chill for at least 60 minutes. In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then transfer on paper towel. Present with lemon wedges. Lentil Croquettes Boasting a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully wholesome appetizer or meal. Yields 12 45g brown lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml oil (half a cup) 1 onion, finely diced 1 tsp ground cumin 1 tbsp mint leaves, diced 1 tbsp flat-leaf parsley, chopped 1 egg Salt and pepper, to taste Greek yoghurt and lemon wedges, to accompany Add the lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the lentils submerged if needed. Stir in the cracked wheat and continue cooking until tender. Strain the mixture well and reserve in a bowl. Heat half of the