🔗 Share this article Savor These Tasty 3 Hellenic Croquette Recipes Leek Patties Small pan-fried croquettes, typically known as keftedes, stand as a beloved signature dish in Sephardic cooking. These leek patties deliver a flavorful combination of hearty beef with the gentle, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy. Produces 12 4 fresh leeks 250g minced beef 2 fresh eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, minced 1 tbsp fresh parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to serve Clean the leeks properly and remove the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender. Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, parsley and paprika and flavor liberally with pepper and salt. Combine thoroughly using your fingers then shape a several tablespoonfuls into a croquette, pressing a little. Set on a tray and repeat for the rest of the ingredients. Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the finished fritters to a dish covered with paper towel and permit to cool. Present with fresh lemon. Spinach Patties These amazing spinach with cheese patties are a genuine delight. The crunchy exterior opens up to a smooth filling. The leafy spinach adds a vibrant, moderately earthy flavor, while the cheese gives a savory, umami richness. Feel free to swap the dairy cheese with boiled, crushed potato if you wish. Yields 16–18 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler) 3 tbsp oil 1 onion, minced 2 cloves of garlic, crushed 100g salty cheese, grated 80g soft cheese ½ tsp fresh nutmeg ½ tsp paprika 120g breadcrumbs (1¼ cups), plus extra if required 3 eggs Olive oil for pan-frying (or alternatively vegetable oil) Lemon slices, to accompany When using raw spinach, clean it well, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of liquid over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and reserve. For thawed frozen spinach, thoroughly press out excess liquid. Heat the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove. Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until blended. If the mixture appears too soft, add some extra crumbs. Using your hands, mold the dough into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a tray topped with parchment paper. Cover and cool for at least 1 hour. In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then place on paper towel. Serve with fresh lemon. Lentil Patties With their crispy exterior and tender interior, these patties are not only delicious but also a extremely healthy appetizer or main course. Produces 12 45g brown lentils (one-quarter cup) 90g burghul (½ cup) 125ml olive oil (half a cup) 1 yellow onion, minced 1 tsp ground cumin 1 tbsp chopped mint, chopped 1 tbsp fresh parsley, chopped 1 fresh egg Salt and pepper, to taste Creamy yogurt and fresh lemon, to accompany Add the brown lentils in a saucepan and fill with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils submerged if needed. Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl. Preheat half of the