🔗 Share this article Savor These Delectable Three Hellenic Croquette Recipes Keftedes me Prassa Small crispy fritters, typically called keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek croquettes present a flavorful fusion of hearty ground beef with the delicate, slightly sweet flavour of leeks, and they are truly irresistible. Produces 12 4 leeks 250g minced beef meat 2 large eggs 1 tbsp dry breadcrumbs 1 tbsp dill, minced 1 tbsp fresh parsley, diced ½ tsp sweet paprika Oil, for cooking Lemon wedges, to accompany Thoroughly wash the fresh leeks well and trim off the base and the bulk of the dark green parts. Slice into halves longways then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through. Strain the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a couple of spoonfuls into a patty, shaping a bit. Place on a plate and continue for the remaining of the mixture. Preheat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a plate lined with paper towel and allow to rest. Present with lemon slices. Spinach Patties These delightful spinach and cheese patties are a genuine treat. The crispy outside reveals a soft interior. The leafy spinach brings a bright, slightly green taste, while the cheese gives a rich, savory smoothness. You can substitute the cheese with boiled, mashed spuds if you wish. Yields 16–18 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge) 3 tbsp extra virgin oil 1 large onion, minced 2 garlic pieces, minced 100g salty cheese, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g dry breadcrumbs (1¼ cups), with more if necessary 3 large eggs Cooking oil for frying (or use sunflower oil) Fresh lemon, to serve For fresh spinach, rinse it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside. For previously frozen spinach, carefully press out extra water. Preheat the oil in a pan over a medium flame and fry the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the heat. Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Stir completely until incorporated. If the preparation looks too loose, incorporate some extra breading. Using your hands, mold the dough into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour. In a large frying pan over medium heat, heat oil to a depth of about 1cm. Fry the fritters a small batch for two to three minutes per side, flipping so they are crispy completely, then transfer on absorbent paper. Serve with lemon slices. Lentil Croquettes Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or meal. Yields 12 45g brown lentils (0.25 cup) 90g burghul (0.5 cup) 125ml extra virgin oil (½ cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp fresh mint, diced 1 tbsp fresh parsley, chopped 1 large egg Seasoning, to preference Yogurt and lemon wedges, to serve Put the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to maintain the lentils submerged if required. Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl. Heat 50% of the