🔗 Share this article Delight in These Delectable Three Greek Croquette Dishes Leek Croquettes Bite-sized fried croquettes, commonly referred to as keftedes, stand as a treasured speciality in Sephardic cooking. These wonderful leek patties deliver a delicious fusion of rich ground beef with the subtle, mildly sweet taste of leeks, making them utterly crave-worthy. Produces 12 4 large leeks 250g ground beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp mild paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to serve Wash the green leeks carefully and trim off the roots and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until softened. Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and season liberally with salt and pepper. Stir well using your palms then shape a couple of tablespoonfuls into a patty, shaping a slightly. Set on a tray and proceed for the balance of the preparation. Heat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in small batches until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a plate covered with kitchen paper and let to cool. Serve with lemon slices. Keftes de Espinacha These amazing spinach and cheese croquettes are a true delight. The golden exterior gives way to a smooth interior. The leafy spinach adds a vibrant, somewhat natural note, while the grated cheese provides a rich, savory creaminess. You can substitute the cheese with boiled, crushed spuds if you prefer. Yields 16–18 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the fridge) 3 tbsp olive oil 1 yellow onion, minced 2 garlic pieces, minced 100g salty cheese, grated 80g ricotta ½ tsp nutmeg spice ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), plus extra if needed 3 large eggs Olive oil for frying (or use sunflower oil) Lemon slices, to accompany When using fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve. If using thawed frozen spinach, completely remove unwanted moisture. Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove. Put the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until combined. If the preparation looks too wet, mix in some extra crumbs. By hand, shape the dough into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a plate covered with baking paper. Wrap and chill for at least 1 hour. In a big skillet over moderate heat, heat oil to a amount of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then place on paper towel. Serve with fresh lemon. Lentil Croquettes Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely healthy bite or dish. Yields 12 45g brown lentils (¼ cup) 90g cracked wheat (½ cup) 125ml oil (0.5 cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp chopped mint, diced 1 tbsp fresh parsley, minced 1 egg Salt and pepper, to preference Greek yoghurt and fresh lemon, to accompany Put the dry lentils in a pot and submerge with enough water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to maintain the lentils immersed if needed. Add the cracked wheat and proceed cooking until softened. Drain the ingredients well and reserve in a container. Heat a portion of the