🔗 Share this article Enjoy These Tasty 3 Hellenic Croquette Dishes Leek Croquettes Small fried patties, typically referred to as keftedes, represent a beloved speciality in Jewish cuisine. These particular leek fritters offer a delicious combination of savory minced beef with the delicate, mildly sweet essence of tender leeks, rendering them utterly crave-worthy. Produces 12 4 fresh leeks 250g minced beef meat 2 eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp fresh parsley, diced ½ tsp paprika Oil, for pan-frying Fresh lemon wedges, to accompany Clean the leeks well and cut away the root ends and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until softened. Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with seasoning. Mix thoroughly using your hands then mold a several spoonfuls into a croquette, shaping a little. Put on a tray and proceed for the remaining of the preparation. Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the fritters in batches until crispy on both sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the cooked croquettes to a dish covered with absorbent paper and let to rest. Offer with lemon wedges. Spinach Croquettes These amazing spinach with cheese croquettes are a true treat. The crispy crust opens up to a soft filling. The fresh spinach brings a fresh, somewhat earthy flavor, while the grated cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you prefer. Makes 16–18 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge) 3 tbsp oil 1 large onion, finely diced 2 cloves of garlic, crushed 100g hard cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1¼ cups), additional if needed 3 large eggs Cooking oil for pan-frying (or use neutral oil) Lemon slices, to garnish For raw spinach, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then press out any extra water and put aside. When working with defrosted spinach, completely remove unwanted moisture. Warm the cooking oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove. Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir well until combined. If the preparation looks too wet, add some additional crumbs. By hand, form the mixture into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 1 hour. In a wide pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, rotating so they are crispy everywhere, then transfer on absorbent paper. Offer with lemon slices. Kroketes Fakes Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or meal. Makes 12 45g dry lentils (one-quarter cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, minced 1 egg Salt and pepper, to liking Greek yoghurt and lemon slices, to garnish Add the lentils in a pot and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, including more water to ensure the legumes immersed if needed. Stir in the burghul and proceed cooking until softened. Drain the mixture thoroughly and put aside in a bowl. Heat half of the