🔗 Share this article Delight in These 3 Hellenic Croquette Dishes Leek Patties Bite-sized fried patties, typically called keftedes, are a treasured signature dish in Jewish cooking. These leek croquettes offer a flavorful fusion of rich ground beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly irresistible. Produces 12 4 leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp sweet paprika Oil, for pan-frying Lemon slices, to accompany Thoroughly wash the fresh leeks carefully and remove the roots and most of the green tops. Cut into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 minutes or until cooked through. Strain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and paprika and spice generously with salt and pepper. Mix thoroughly using your fingers then mold a few spoonfuls into a patty, pressing a slightly. Place on a platter and repeat for the remaining of the preparation. Heat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, brown the patties in batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the cooked croquettes to a dish lined with paper towel and permit to drain. Serve with fresh lemon. Spinach Croquettes These amazing cheesy spinach fritters are a genuine treat. The crispy exterior gives way to a soft interior. The fresh spinach adds a vibrant, slightly natural flavor, while the cheese offers a rich, umami creaminess. You can substitute the cheesy element with cooked, pureed potatoes if you like. Produces 16–18 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the cooler) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 garlic pieces, crushed 100g hard cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), with more if required 3 eggs Oil for pan-frying (or use neutral oil) Lemon wedges, to garnish If using leafy greens, rinse it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of hot water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve. When working with thawed frozen spinach, thoroughly remove extra water. Warm the oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about four minutes. Take off the flame. Put the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the dough appears too soft, mix in some additional breading. With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a plate topped with wax paper. Wrap and chill for at least 1 hour. In a big skillet over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, turning so they are golden all over, then put on absorbent paper. Present with lemon slices. Lentil Patties Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy bite or meal. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml oil (half a cup) 1 large onion, chopped small 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp flat-leaf parsley, minced 1 large egg Salt and pepper, to taste Greek yoghurt and lemon wedges, to accompany Put the dry lentils in a saucepan and cover with enough water. Simmer over a medium heat for about 20 minutes or until almost cooked, including more water to keep the pulses covered if required. Mix in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl. Warm 50% of the