🔗 Share this article Enjoy These Delectable 3 Hellenic Croquette Creations Leek Croquettes Small crispy fritters, typically known as keftedes, are a beloved speciality in Sephardic cuisine. These particular leek fritters present a tasty combination of savory minced beef with the subtle, sweetly mild taste of tender leeks, and they are utterly crave-worthy. Yields 12 4 large leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, diced ½ tsp mild paprika Olive oil, for cooking Lemon slices, to serve Wash the green leeks properly and remove the roots and the majority of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through. Drain the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with pepper and salt. Stir well using your palms then mold a few tablespoonfuls into a patty, flattening a little. Put on a tray and continue for the remaining of the mixture. Preheat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the fritters in small groups until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and permit to cool. Present with lemon slices. Spinach Croquettes These delightful spinach and cheese fritters are a genuine treat. The golden crust gives way to a creamy center. The leafy spinach brings a bright, slightly natural flavor, while the dairy offers a rich, umami richness. Feel free to swap the cheese with boiled, mashed potatoes if you wish. Yields 16–18 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp oil 1 large onion, finely diced 2 garlic cloves, crushed 100g kefalotyri, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g breadcrumbs (1¼ cups), plus extra if required 3 large eggs Cooking oil for deep-frying (or neutral oil) Fresh lemon, to accompany When using raw spinach, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and put aside. When working with previously frozen spinach, carefully squeeze out extra water. Warm the oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about 4 minutes. Turn off the flame. Place the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Combine completely until combined. If the mixture appears too wet, add some extra breading. By hand, form the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and place them on a tray covered with wax paper. Cover and chill for at least one hour. In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then place on paper towel. Present with lemon wedges. Lentil Croquettes Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly healthy bite or main course. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml olive oil (½ cup) 1 onion, finely diced 1 tsp cumin powder 1 tbsp chopped mint, diced 1 tbsp fresh parsley, diced 1 large egg Salt and pepper, to preference Yogurt and lemon slices, to accompany Place the brown lentils in a saucepan and fill with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, adding additional water to ensure the pulses submerged if needed. Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container. Preheat 50% of the