🔗 Share this article Savor These Delectable Three Greek Croquette Dishes Leek Patties Small pan-fried fritters, commonly called keftedes, represent a beloved signature dish in Sephardic cooking. These wonderful leek fritters offer a tasty fusion of rich minced beef with the delicate, slightly sweet flavour of fresh leeks, making them utterly irresistible. Produces 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp dry breadcrumbs 1 tbsp dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp sweet paprika Extra virgin olive oil, for pan-frying Lemon slices, to serve Wash the leeks carefully and cut away the root ends and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Place in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until tender. Remove the water from the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine thoroughly using your fingers then mold a couple of tablespoonfuls into a croquette, shaping a bit. Place on a tray and repeat for the remaining of the ingredients. Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to drain. Offer with lemon slices. Keftes de Espinacha These delightful spinach with cheese patties are a real treat. The crunchy exterior gives way to a creamy filling. The spinach adds a fresh, slightly earthy taste, while the grated cheese provides a rich, umami smoothness. Feel free to swap the cheesy element with cooked, pureed spuds if you wish. Makes 16–18 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler) 3 tbsp oil 1 large onion, finely diced 2 garlic pieces, crushed 100g kefalotyri, grated finely 80g creamy ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g crumbs (1 and ¼ cups), with more if necessary 3 fresh eggs Cooking oil for deep-frying (or use sunflower oil) Lemon slices, to garnish If using raw spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any remaining moisture and set aside. For thawed frozen spinach, thoroughly press out extra water. Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until tender, about 4 minutes. Turn off the flame. Place the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until incorporated. If the dough looks too loose, mix in some more crumbs. Using your hands, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium flame, preheat olive oil to a level of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then transfer on paper towel. Present with lemon wedges. Kroketes Fakes Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome snack or meal. Yields 12 45g dried brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml oil (½ cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp chopped mint, minced 1 tbsp flat-leaf parsley, minced 1 egg Salt and pepper, to liking Creamy yogurt and fresh lemon, to garnish Place the brown lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, adding extra liquid to maintain the legumes covered if needed. Add the bulgur wheat and keep cooking until tender. Drain the mixture well and put aside in a mixing bowl. Warm half of the