🔗 Share this article Savor These Three Hellenic Croquette Recipes Leek Croquettes Small pan-fried fritters, often referred to as keftedes, are a cherished delicacy in Sephardic culinary traditions. These particular leek fritters present a delicious blend of savory ground beef with the subtle, mildly sweet flavour of tender leeks, rendering them absolutely addictive. Produces 12 4 large leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, minced 1 tbsp flat-leaf parsley, finely chopped ½ tsp mild paprika Olive oil, for cooking Lemon slices, to serve Clean the leeks properly and trim off the roots and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened. Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Combine well using your fingers then shape a several spoonfuls into a patty, flattening a little. Put on a plate and continue for the balance of the mixture. Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is ready, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished fritters to a dish covered with paper towel and allow to rest. Present with lemon slices. Spinach Croquettes These amazing cheesy spinach fritters are a genuine treat. The crispy outside reveals a smooth interior. The spinach adds a vibrant, somewhat green flavor, while the grated cheese gives a rich, savory smoothness. You can substitute the dairy cheese with steamed, crushed potato if you prefer. Produces 16–18 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator) 3 tbsp olive oil 1 large onion, finely diced 2 garlic cloves, crushed 100g hard cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), additional if required 3 eggs Cooking oil for pan-frying (or use neutral oil) Lemon wedges, to garnish When using raw spinach, wash it carefully, discarding any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once softened, strain in a sieve for about a quarter hour, then remove any extra water and put aside. When working with previously frozen spinach, completely squeeze out unwanted moisture. Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Remove from the stove. Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the mixture looks too wet, add some extra crumbs. With your fingers, form the mixture into elongated patties somewhat larger than a nut but more compact than an egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least 1 hour. In a large frying pan over medium heat, heat oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes each side, rotating so they are golden all over, then place on paper towel. Present with fresh lemon. Lentil Patties Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a highly wholesome appetizer or dish. Yields 12 45g dry lentils (0.25 cup) 90g bulgur wheat (half a cup) 125ml extra virgin oil (half a cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, minced 1 tbsp parsley, minced 1 fresh egg Pepper and salt, to preference Creamy yogurt and lemon slices, to serve Put the lentils in a pan and cover with ample water. Cook over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the pulses covered if needed. Add the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and put aside in a bowl. Heat half of the