🔗 Share this article Savor These Tasty 3 Greek Croquette Recipes Leek Patties Small pan-fried patties, typically called keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These leek fritters deliver a flavorful blend of savory beef with the gentle, sweetly mild flavour of leeks, making them utterly irresistible. Makes 12 4 large leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp parsley, diced ½ tsp sweet paprika Olive oil, for pan-frying Fresh lemon wedges, to garnish Wash the leeks well and cut away the roots and most of the dark green parts. Cut in half longways then into half-inch rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender. Strain the leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice well with pepper and salt. Combine completely using your hands then mold a several scoops into a patty, shaping a little. Place on a plate and continue for the balance of the ingredients. Preheat oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, fry the croquettes in batches until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish topped with absorbent paper and let to drain. Present with lemon slices. Spinach Patties These delightful cheesy spinach patties are a genuine delight. The crispy exterior reveals a creamy center. The leafy spinach brings a fresh, slightly green taste, while the grated cheese gives a rich, savory richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish. Produces 16–18 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the fridge) 3 tbsp oil 1 yellow onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, grated 80g creamy ricotta ½ tsp nutmeg spice ½ tsp paprika 120g crumbs (about 1.25 cups), additional if needed 3 large eggs Oil for pan-frying (or sunflower oil) Fresh lemon, to accompany For raw spinach, clean it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a colander for about 15 mins, then press out any remaining moisture and reserve. If using defrosted spinach, completely remove excess liquid. Preheat the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the heat. Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and season with seasoning. Stir completely until combined. If the preparation appears too soft, mix in some extra crumbs. Using your hands, shape the dough into elongated patties slightly larger than a walnut but smaller than an chicken egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour. In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown everywhere, then put on paper towel. Offer with fresh lemon. Lentil Croquettes Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious bite or main course. Yields 12 45g dry lentils (0.25 cup) 90g burghul (half a cup) 125ml oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, diced 1 fresh egg Seasoning, to liking Yogurt and lemon wedges, to accompany Add the dry lentils in a pot and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to maintain the legumes submerged if needed. Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul completely and set aside in a bowl. Warm 50% of the