🔗 Share this article Delight in These Triple Hellenic Croquette Creations Leek Croquettes Petite fried croquettes, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a flavorful fusion of savory minced beef with the gentle, sweetly mild essence of tender leeks, and they are absolutely irresistible. Yields 12 4 large leeks 250g minced beef 2 eggs 1 tbsp breadcrumbs 1 tbsp dill, finely chopped 1 tbsp flat-leaf parsley, finely chopped ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to garnish Thoroughly wash the leeks properly and cut away the roots and the bulk of the green tops. Slice lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and fill with water, then heat over a medium heat for about 20 mins or until softened. Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and season well with pepper and salt. Combine well using your palms then shape a few tablespoonfuls into a croquette, shaping a slightly. Set on a platter and proceed for the remaining of the preparation. Preheat olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the ready fritters to a plate covered with absorbent paper and permit to drain. Offer with lemon wedges. Spinach Patties These amazing spinach and cheese patties are a genuine delight. The crispy crust opens up to a creamy filling. The spinach imparts a vibrant, slightly green taste, while the grated cheese provides a deep, savory richness. It's possible to replace the cheesy element with steamed, crushed potato if you prefer. Produces 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler) 3 tbsp extra virgin oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g salty cheese, grated 80g creamy ricotta ½ tsp grated nutmeg ½ tsp paprika 120g crumbs (about 1.25 cups), plus extra if needed 3 fresh eggs Oil for pan-frying (or use vegetable oil) Lemon wedges, to serve When using leafy greens, clean it well, removing any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside. If using previously frozen spinach, completely squeeze out unwanted moisture. Warm the oil in a frying pan over a medium heat and saute the onion and minced garlic until tender, about four minutes. Turn off the heat. Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Mix completely until blended. If the preparation appears too loose, add some more breading. By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray topped with parchment paper. Wrap and chill for at least 1 hour. In a wide pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper. Serve with lemon slices. Kroketes Fakes Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a highly wholesome snack or dish. Produces 12 45g dry lentils (¼ cup) 90g cracked wheat (half a cup) 125ml olive oil (½ cup) 1 onion, minced 1 tsp cumin spice 1 tbsp chopped mint, chopped 1 tbsp parsley, chopped 1 fresh egg Seasoning, to taste Creamy yogurt and fresh lemon, to garnish Place the dry lentils in a saucepan and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses covered if necessary. Mix in the burghul and keep cooking until softened. Remove the water from the ingredients well and put aside in a bowl. Heat 50% of the