🔗 Share this article Savor These Three Greek Croquette Creations Leek Croquettes Small crispy patties, often called keftedes, are a beloved delicacy in Sephardic cooking. These particular leek croquettes present a delicious blend of rich beef with the gentle, mildly sweet essence of tender leeks, making them absolutely addictive. Produces 12 4 leeks 250g minced beef 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, minced ½ tsp paprika Oil, for cooking Lemon wedges, to serve Wash the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Chop in half along the length then into half-inch slices. Put in a deep frying pan and fill with water, then cook over a moderate heat for about twenty minutes or until tender. Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your hands then mold a couple of tablespoonfuls into a croquette, pressing a bit. Place on a plate and repeat for the remaining of the mixture. Preheat oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the patties in small batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a plate topped with paper towel and allow to rest. Present with fresh lemon. Spinach Patties These amazing spinach and cheese patties are a real delight. The crispy outside opens up to a creamy filling. The leafy spinach imparts a vibrant, somewhat earthy note, while the grated cheese provides a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer. Makes 16–18 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler) 3 tbsp olive oil 1 yellow onion, diced small 2 garlic pieces, finely chopped 100g salty cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g crumbs (about 1.25 cups), with more if needed 3 large eggs Oil for pan-frying (or alternatively sunflower oil) Fresh lemon, to serve When using fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a little water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and reserve. For previously frozen spinach, thoroughly press out excess liquid. Preheat the oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about four minutes. Turn off the flame. Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until combined. If the mixture looks too wet, mix in some additional breadcrumbs. With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least 60 minutes. In a big skillet over medium flame, heat cooking oil to a level of about half an inch. Cook the fritters a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on absorbent paper. Serve with fresh lemon. Kroketes Fakes With their crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious appetizer or dish. Produces 12 45g brown lentils (¼ cup) 90g cracked wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp fresh mint, chopped 1 tbsp fresh parsley, minced 1 fresh egg Seasoning, to preference Yogurt and lemon wedges, to serve Put the brown lentils in a pan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the pulses submerged if required. Mix in the cracked wheat and keep cooking until softened. Drain the ingredients well and put aside in a mixing bowl. Warm half of the