🔗 Share this article Delight in These Delectable Three Hellenic Croquette Creations Leek Croquettes Petite pan-fried fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These leek fritters present a tasty combination of hearty minced beef with the gentle, mildly sweet essence of tender leeks, rendering them absolutely irresistible. Produces 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to serve Clean the green leeks carefully and remove the roots and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until tender. Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor well with pepper and salt. Stir thoroughly using your fingers then mold a couple of spoonfuls into a patty, flattening a bit. Put on a plate and continue for the remaining of the ingredients. Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish covered with kitchen paper and let to drain. Offer with lemon slices. Keftes de Espinacha These amazing cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a soft interior. The spinach adds a fresh, slightly natural flavor, while the grated cheese offers a rich, umami smoothness. It's possible to replace the cheese with boiled, crushed potato if you wish. Makes 16–18 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler) 3 tbsp olive oil 1 onion, diced small 2 cloves of garlic, minced 100g salty cheese, grated 80g ricotta ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), plus extra if required 3 eggs Oil for frying (or use neutral oil) Lemon slices, to serve For fresh spinach, wash it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any excess liquid and put aside. When working with thawed frozen spinach, carefully squeeze out unwanted moisture. Preheat the olive oil in a pan over a medium heat and cook the onion and minced garlic until translucent, about 4 minutes. Turn off the heat. Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Mix well until blended. If the dough appears too wet, mix in some extra breadcrumbs. By hand, form the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour. In a wide pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Brown the fritters a small batch for two to three minutes each side, rotating so they are golden all over, then place on absorbent paper. Serve with lemon wedges. Lentil Patties Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or meal. Produces 12 45g dried brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml extra virgin oil (half a cup) 1 large onion, minced 1 tsp cumin powder 1 tbsp chopped mint, chopped 1 tbsp parsley, diced 1 egg Pepper and salt, to preference Creamy yogurt and lemon slices, to garnish Place the dry lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until nearly done, including more water to ensure the pulses submerged if necessary. Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl. Warm 50% of the