🔗 Share this article Delight in These Three Greek Croquette Recipes Keftedes me Prassa Bite-sized crispy croquettes, commonly known as keftedes, represent a beloved delicacy in Sephardic cooking. These particular leek fritters offer a delicious fusion of savory minced beef with the subtle, slightly sweet essence of tender leeks, rendering them utterly crave-worthy. Makes 12 4 fresh leeks 250g minced beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp parsley, minced ½ tsp sweet paprika Oil, for frying Lemon slices, to garnish Wash the green leeks carefully and remove the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until tender. Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with pepper and salt. Combine well using your fingers then shape a couple of spoonfuls into a croquette, flattening a little. Set on a tray and repeat for the balance of the preparation. Heat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, fry the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the finished fritters to a plate lined with absorbent paper and permit to cool. Present with lemon slices. Spinach Croquettes These cheesy spinach patties are a genuine treat. The crispy exterior reveals a smooth interior. The fresh spinach brings a bright, somewhat natural taste, while the cheese provides a savory, savory richness. You can substitute the cheese with steamed, mashed spuds if you like. Makes 16–18 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the refrigerator) 3 tbsp extra virgin oil 1 yellow onion, diced small 2 cloves of garlic, minced 100g salty cheese, grated 80g soft cheese ½ tsp nutmeg spice ½ tsp mild spice 120g dry breadcrumbs (about 1.25 cups), plus extra if required 3 large eggs Cooking oil for deep-frying (or sunflower oil) Fresh lemon, to accompany If using raw spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Place in a big pot with a bit of water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside. If using previously frozen spinach, completely press out excess liquid. Preheat the olive oil in a pan over a medium flame and cook the onion and minced garlic until translucent, about a few minutes. Remove from the heat. Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the dough looks too soft, mix in some extra breadcrumbs. With your fingers, form the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour. In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Fry the fritters a small batch for a couple of minutes each side, flipping so they are crispy completely, then put on paper towel. Serve with lemon slices. Lentil Patties Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy appetizer or dish. Yields 12 45g brown lentils (0.25 cup) 90g cracked wheat (½ cup) 125ml olive oil (½ cup) 1 large onion, minced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 fresh egg Pepper and salt, to taste Greek yoghurt and lemon wedges, to garnish Add the dry lentils in a saucepan and submerge with plenty of water. Boil over a medium flame for about 20 mins or until almost cooked, including extra liquid to maintain the pulses immersed if required. Add the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a container. Preheat 50% of the