🔗 Share this article Delight in These Tasty 3 Hellenic Croquette Dishes Leek Croquettes Bite-sized crispy fritters, commonly referred to as keftedes, represent a treasured delicacy in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious blend of savory beef with the delicate, sweetly mild taste of leeks, rendering them absolutely irresistible. Produces 12 4 fresh leeks 250g minced beef 2 large eggs 1 tbsp breadcrumbs 1 tbsp dill, diced 1 tbsp parsley, diced ½ tsp paprika Olive oil, for pan-frying Lemon wedges, to garnish Wash the fresh leeks well and remove the roots and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened. Drain the softened leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Mix well using your hands then shape a several spoonfuls into a ball, shaping a slightly. Place on a plate and continue for the balance of the mixture. Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished patties to a dish covered with kitchen paper and let to drain. Offer with fresh lemon. Spinach Patties These delightful spinach with cheese patties are a real treat. The golden exterior gives way to a soft filling. The fresh spinach brings a bright, moderately natural taste, while the grated cheese provides a rich, umami creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you prefer. Produces 16–18 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, minced 2 garlic cloves, finely chopped 100g kefalotyri, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (1 and ¼ cups), additional if required 3 fresh eggs Oil for pan-frying (or use neutral oil) Fresh lemon, to accompany If using raw spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and put aside. When working with thawed frozen spinach, completely remove unwanted moisture. Heat the oil in a pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Take off the flame. Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Mix thoroughly until blended. If the dough seems too loose, incorporate some additional breadcrumbs. With your fingers, mold the preparation into oval croquettes slightly larger than a nut but smaller than an chicken egg, and put them on a tray covered with parchment paper. Cover and chill for at least one hour. In a large frying pan over medium flame, heat cooking oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, turning so they are golden brown completely, then put on paper towel. Serve with lemon slices. Lentil Croquettes Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely nutritious snack or meal. Yields 12 45g brown lentils (one-quarter cup) 90g burghul (half a cup) 125ml extra virgin oil (½ cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp parsley, chopped 1 large egg Seasoning, to liking Greek yoghurt and fresh lemon, to accompany Put the brown lentils in a pan and cover with ample cold water. Boil over a medium flame for about 20 mins or until nearly done, including additional water to keep the legumes covered if necessary. Mix in the cracked wheat and continue cooking until softened. Drain the ingredients well and set aside in a bowl. Warm half of the