🔗 Share this article Enjoy These Tasty Triple Hellenic Croquette Recipes Leek Croquettes Petite fried patties, often known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek croquettes deliver a flavorful fusion of hearty ground beef with the delicate, mildly sweet essence of tender leeks, making them truly crave-worthy. Yields 12 4 leeks 250g ground beef 2 eggs 1 tbsp matzo meal 1 tbsp dill, finely chopped 1 tbsp parsley, diced ½ tsp mild paprika Oil, for cooking Lemon slices, to serve Thoroughly wash the leeks carefully and remove the base and the majority of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Put in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until tender. Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Stir thoroughly using your fingers then shape a couple of tablespoonfuls into a ball, flattening a bit. Set on a tray and continue for the rest of the ingredients. Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Take out the finished croquettes to a plate covered with kitchen paper and permit to rest. Serve with lemon slices. Spinach Patties These amazing cheesy spinach patties are a real treat. The crunchy exterior gives way to a smooth center. The spinach adds a vibrant, somewhat earthy taste, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheese with steamed, mashed potatoes if you wish. Produces 16–18 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator) 3 tbsp olive oil 1 onion, diced small 2 garlic pieces, minced 100g hard cheese, shredded 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g dry breadcrumbs (about 1.25 cups), additional if required 3 fresh eggs Cooking oil for pan-frying (or alternatively neutral oil) Lemon slices, to accompany When using leafy greens, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a big pot with a bit of water over a medium flame. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and reserve. For thawed frozen spinach, carefully press out unwanted moisture. Heat the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the stove. Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix well until combined. If the preparation looks too loose, mix in some additional breading. With your fingers, mold the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a tray covered with baking paper. Seal and chill for at least one hour. In a big skillet over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes per side, turning so they are golden brown everywhere, then put on paper towel. Offer with lemon wedges. Lentil Croquettes Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a extremely nutritious appetizer or main course. Yields 12 45g dry lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml oil (half a cup) 1 large onion, finely diced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, diced 1 fresh egg Seasoning, to preference Yogurt and fresh lemon, to accompany Add the brown lentils in a pan and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the lentils covered if needed. Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a mixing bowl. Heat 50% of the