🔗 Share this article Enjoy These Delectable 3 Greek Croquette Recipes Leek Croquettes Bite-sized pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Jewish cuisine. These leek fritters offer a tasty combination of savory minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them utterly irresistible. Produces 12 4 fresh leeks 250g ground beef 2 large eggs 1 tbsp matzo meal 1 tbsp dill, diced 1 tbsp parsley, finely chopped ½ tsp paprika Olive oil, for frying Fresh lemon wedges, to accompany Wash the leeks properly and cut away the root ends and the majority of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 mins or until softened. Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor liberally with pepper and salt. Mix well using your fingers then form a several spoonfuls into a ball, flattening a slightly. Set on a platter and continue for the rest of the mixture. Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the oil is hot, fry the croquettes in batches until golden on both sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the finished patties to a tray lined with paper towel and permit to rest. Offer with fresh lemon. Spinach Patties These amazing spinach and cheese fritters are a genuine treat. The crunchy exterior opens up to a creamy center. The spinach imparts a bright, moderately natural note, while the grated cheese offers a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, mashed spuds if you like. Yields 16–18 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 onion, minced 2 cloves of garlic, minced 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (1¼ cups), with more if needed 3 eggs Olive oil for frying (or alternatively neutral oil) Lemon slices, to serve If using raw spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then press out any excess liquid and set aside. When working with defrosted spinach, thoroughly squeeze out excess liquid. Warm the oil in a skillet over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Remove from the heat. Put the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine completely until blended. If the mixture looks too soft, add some more crumbs. Using your hands, mold the preparation into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour. In a big skillet over medium heat, heat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper. Present with fresh lemon. Lentil Patties Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course. Yields 12 45g brown lentils (¼ cup) 90g bulgur wheat (½ cup) 125ml oil (0.5 cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 egg Seasoning, to taste Greek yoghurt and lemon wedges, to accompany Add the brown lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the lentils covered if needed. Mix in the cracked wheat and keep cooking until tender. Strain the mixture completely and reserve in a container. Heat half of the