🔗 Share this article Enjoy These Tasty 3 Greek Croquette Recipes Leek Croquettes Petite crispy croquettes, often referred to as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These particular leek patties present a flavorful combination of savory ground beef with the subtle, slightly sweet essence of leeks, and they are absolutely crave-worthy. Yields 12 4 large leeks 250g minced beef meat 2 eggs 1 tbsp breadcrumbs 1 tbsp chopped dill, diced 1 tbsp parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for frying Lemon slices, to accompany Clean the fresh leeks properly and remove the root ends and most of the green tops. Chop lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and fill with water, then heat over a medium flame for about 20 mins or until cooked through. Strain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and spice and season liberally with seasoning. Mix thoroughly using your hands then shape a couple of tablespoonfuls into a ball, pressing a bit. Put on a platter and continue for the balance of the ingredients. Heat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is hot, cook the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and allow to cool. Offer with lemon wedges. Spinach Patties These cheesy spinach croquettes are a true treat. The crispy outside gives way to a soft interior. The spinach adds a bright, moderately earthy flavor, while the cheese provides a savory, flavorful richness. You can substitute the dairy cheese with steamed, mashed spuds if you wish. Yields 16–18 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler) 3 tbsp olive oil 1 yellow onion, finely diced 2 cloves of garlic, finely chopped 100g kefalotyri, shredded 80g creamy ricotta ½ tsp grated nutmeg ½ tsp sweet paprika 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary 3 large eggs Olive oil for pan-frying (or alternatively neutral oil) Lemon wedges, to garnish If using leafy greens, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a big pot with a little water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then press out any excess liquid and set aside. If using defrosted spinach, thoroughly press out extra water. Heat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about 4 minutes. Take off the stove. Place the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and season with salt and pepper. Mix well until blended. If the mixture looks too wet, mix in some additional breading. By hand, shape the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour. In a big skillet over moderate heat, preheat olive oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are golden all over, then place on kitchen roll. Offer with lemon wedges. Lentil Croquettes Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy appetizer or main course. Makes 12 45g brown lentils (0.25 cup) 90g burghul (½ cup) 125ml olive oil (0.5 cup) 1 yellow onion, finely diced 1 tsp cumin powder 1 tbsp mint leaves, chopped 1 tbsp flat-leaf parsley, diced 1 fresh egg Salt and pepper, to preference Yogurt and fresh lemon, to garnish Place the dry lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding additional water to keep the pulses submerged if required. Add the burghul and proceed cooking until softened. Strain the mixture thoroughly and put aside in a bowl. Heat half of the