đŸ”— Share this article Enjoy These 3 Greek Croquette Creations Leek Croquettes Bite-sized pan-fried croquettes, commonly known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a delicious combination of rich beef with the gentle, sweetly mild taste of tender leeks, rendering them truly irresistible. Produces 12 4 fresh leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, minced ½ tsp paprika Extra virgin olive oil, for frying Fresh lemon wedges, to garnish Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through. Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Stir completely using your hands then form a couple of scoops into a croquette, pressing a slightly. Place on a platter and proceed for the rest of the ingredients. Preheat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until golden brown on both sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the finished patties to a dish topped with paper towel and allow to rest. Present with fresh lemon. Spinach Patties These delightful spinach and cheese patties are a true pleasure. The crunchy crust opens up to a soft filling. The fresh spinach adds a vibrant, slightly green flavor, while the grated cheese gives a savory, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you prefer. Produces 16–18 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler) 3 tbsp oil 1 yellow onion, finely diced 2 garlic pieces, finely chopped 100g salty cheese, grated 80g soft cheese ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), additional if required 3 eggs Oil for deep-frying (or use neutral oil) Fresh lemon, to serve If using leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then remove any remaining moisture and put aside. If using previously frozen spinach, thoroughly remove extra water. Preheat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Turn off the stove. Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine completely until incorporated. If the dough appears too soft, incorporate some extra breadcrumbs. By hand, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an 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 moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, flipping so they are golden completely, then place on absorbent paper. Offer with lemon wedges. Lentil Croquettes Featuring a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or main course. Yields 12 45g dried brown lentils (0.25 cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (½ cup) 1 onion, chopped small 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp fresh parsley, minced 1 large egg Pepper and salt, to preference Greek yoghurt and fresh lemon, to serve Add the lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 mins or until nearly done, adding extra liquid to maintain the legumes submerged if required. Stir in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and put aside in a mixing bowl. Warm half of the