🔗 Share this article Delight in These Delectable 3 Greek Croquette Dishes Leek Patties Petite pan-fried croquettes, often called keftedes, are a cherished delicacy in Sephardic cooking. These leek patties offer a tasty fusion of rich ground beef with the delicate, slightly sweet essence of leeks, rendering them utterly addictive. Yields 12 4 leeks 250g ground beef 2 fresh eggs 1 tbsp dry breadcrumbs 1 tbsp fresh dill, diced 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for cooking Lemon slices, to garnish Wash the leeks carefully and remove the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened. Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your hands then shape a couple of spoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the remaining of the mixture. Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the cooked patties to a dish lined with absorbent paper and permit to drain. Serve with fresh lemon. Keftes de Espinacha These delightful cheesy spinach fritters are a real delight. The crunchy exterior reveals a soft center. The fresh spinach adds a vibrant, moderately earthy taste, while the dairy gives a deep, savory richness. It's possible to replace the cheese with steamed, pureed potato if you prefer. Produces 16–18 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the fridge) 3 tbsp olive oil 1 large onion, diced small 2 garlic cloves, crushed 100g salty cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), plus extra if needed 3 large eggs Oil for frying (or use vegetable oil) Lemon slices, to serve If using fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any extra water and set aside. When working with thawed frozen spinach, carefully press out excess liquid. Warm the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about four minutes. Turn off the flame. Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation appears too soft, incorporate some more breadcrumbs. By hand, shape the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a tray covered with baking paper. Cover and cool for at least 1 hour. In a big skillet over medium heat, heat olive oil to a amount of about 1cm. Fry the patties a handful for 2–3 minutes on both sides, rotating so they are golden completely, then put on kitchen roll. Serve with fresh lemon. Kroketes Fakes Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish. Makes 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml olive oil (½ cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Pepper and salt, to liking Yogurt and lemon slices, to garnish Place the dry lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 mins or until nearly done, including more water to keep the lentils immersed if needed. Mix in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl. Heat half of the