🔗 Share this article Enjoy These Delectable Three Hellenic Croquette Dishes Keftedes me Prassa Small crispy patties, often known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious blend of rich ground beef with the subtle, mildly sweet taste of tender leeks, rendering them truly irresistible. Produces 12 4 large leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, diced ½ tsp paprika Extra virgin olive oil, for pan-frying Lemon wedges, to garnish Wash the leeks carefully and trim off the base and the majority of the green stalk. Cut into halves lengthways then into half-inch rounds. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until softened. Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with salt and pepper. Stir thoroughly using your fingers then form a few tablespoonfuls into a patty, pressing a little. Set on a tray and proceed for the remaining of the mixture. Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in small batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with absorbent paper and allow to cool. Serve with fresh lemon. Spinach Croquettes These cheesy spinach croquettes are a real delight. The crunchy crust opens up to a smooth center. The spinach adds a fresh, slightly green note, while the cheese gives a savory, umami smoothness. You can substitute the cheesy element with boiled, mashed spuds if you wish. Makes 16–18 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge) 3 tbsp olive oil 1 large onion, finely diced 2 garlic pieces, crushed 100g hard cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), additional if needed 3 large eggs Oil for deep-frying (or vegetable oil) Fresh lemon, to serve If using raw spinach, rinse it well, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside. For defrosted spinach, thoroughly press out extra water. Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Remove from the stove. Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix well until blended. If the preparation looks too soft, add some extra crumbs. By hand, mold the mixture into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden all over, then put on kitchen roll. Serve with fresh lemon. Lentil Patties Featuring a golden crust and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or meal. Produces 12 45g brown lentils (one-quarter cup) 90g cracked wheat (half a cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, chopped 1 egg Salt and pepper, to liking Yogurt and lemon slices, to accompany Add the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until partially softened, including extra liquid to keep the legumes covered if needed. Add the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and reserve in a mixing bowl. Preheat a portion of the