🔗 Share this article Enjoy These Tasty Three Hellenic Croquette Dishes Keftedes me Prassa Petite crispy fritters, commonly known as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty combination of savory minced beef with the subtle, mildly sweet essence of tender leeks, making them truly addictive. Makes 12 4 fresh leeks 250g minced beef 2 eggs 1 tbsp dry breadcrumbs 1 tbsp chopped dill, finely chopped 1 tbsp parsley, finely chopped ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon slices, to accompany Thoroughly wash the green leeks carefully and remove the root ends and most of the dark green parts. Cut into halves along the length then into half-inch rounds. Put in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until softened. Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with salt and pepper. Combine well using your hands then form a couple of spoonfuls into a ball, shaping a bit. Place on a tray and continue for the remaining of the ingredients. Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the finished patties to a tray covered with kitchen paper and permit to cool. Offer with fresh lemon. Keftes de Espinacha These spinach with cheese croquettes are a true treat. The crunchy crust gives way to a creamy center. The fresh spinach brings a fresh, moderately natural flavor, while the dairy offers a rich, savory creaminess. It's possible to replace the dairy cheese with steamed, pureed potato if you prefer. Produces 16–18 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the refrigerator) 3 tbsp olive oil 1 onion, diced small 2 garlic cloves, crushed 100g kefalotyri, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), additional if required 3 fresh eggs Olive oil for deep-frying (or alternatively neutral oil) Lemon wedges, to garnish If using leafy greens, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside. When working with defrosted spinach, carefully remove unwanted moisture. Warm the oil in a pan over a medium heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Take off the heat. Place the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the dough appears too loose, add some additional breadcrumbs. By hand, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least one hour. In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden all over, then transfer on absorbent paper. Present with lemon slices. Lentil Patties Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or meal. Produces 12 45g dried brown lentils (one-quarter cup) 90g cracked wheat (½ cup) 125ml olive oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, minced 1 tbsp fresh parsley, minced 1 egg Seasoning, to preference Yogurt and lemon wedges, to accompany Put the lentils in a pot and submerge with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including additional water to keep the legumes immersed if necessary. Add the bulgur wheat and continue cooking until tender. Drain the ingredients well and put aside in a container. Heat 50% of the