🔗 Share this article Enjoy These Delectable 3 Hellenic Croquette Creations Leek Croquettes Bite-sized pan-fried patties, commonly referred to as keftedes, are a treasured delicacy in Jewish culinary traditions. These particular leek patties present a tasty fusion of savory beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy. Makes 12 4 leeks 250g minced beef meat 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp fresh dill, finely chopped 1 tbsp parsley, diced ½ tsp paprika Olive oil, for cooking Fresh lemon wedges, to serve Clean the green leeks properly and trim off the base and most of the green stalk. Cut lengthwise along the length then into 1.5cm slices. Place in a deep pan and fill with cold water, then heat over a medium flame for about twenty minutes or until tender. Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and flavor liberally with seasoning. Mix well using your fingers then shape a few spoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the remaining of the preparation. Preheat oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the finished patties to a plate topped with paper towel and let to rest. Serve with lemon slices. Spinach Croquettes These cheesy spinach croquettes are a true pleasure. The crunchy outside opens up to a creamy interior. The leafy spinach brings a fresh, moderately green note, while the dairy provides a deep, umami smoothness. You can substitute the cheese with boiled, crushed potato if you like. Makes 16–18 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic cloves, minced 100g salty cheese, shredded 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), with more if necessary 3 large eggs Cooking oil for frying (or use vegetable oil) Lemon slices, to garnish When using leafy greens, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and reserve. For previously frozen spinach, thoroughly press out unwanted moisture. Preheat the olive oil in a skillet over a medium flame and cook the onion and garlic cloves until tender, about 4 minutes. Remove from the flame. Put the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir well until incorporated. If the mixture seems too wet, incorporate some extra crumbs. Using your hands, mold the mixture into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet covered with baking paper. Seal and refrigerate for at least 60 minutes. In a wide pan over medium heat, preheat olive oil to a amount of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper. Offer with lemon slices. Kroketes Fakes With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome appetizer or meal. Produces 12 45g dry lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml extra virgin oil (half a cup) 1 yellow onion, finely diced 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, diced 1 large egg Pepper and salt, to taste Yogurt and lemon slices, to garnish Add the brown lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the lentils immersed if required. Mix in the burghul and proceed cooking until tender. Strain the mixture thoroughly and set aside in a bowl. Warm 50% of the