🔗 Share this article Delight in These Three Greek Croquette Recipes Keftedes me Prassa Petite crispy patties, often known as keftedes, represent a treasured signature dish in Jewish cooking. These particular leek croquettes offer a delicious fusion of rich beef with the subtle, slightly sweet essence of tender leeks, and they are absolutely crave-worthy. Produces 12 4 large leeks 250g ground beef meat 2 fresh eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp flat-leaf parsley, diced ½ tsp sweet paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to accompany Clean the fresh leeks carefully and remove the roots and the bulk of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 mins or until tender. Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and paprika and spice liberally with seasoning. Mix completely using your fingers then shape a couple of scoops into a ball, pressing a bit. Place on a plate and repeat for the balance of the mixture. Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, brown the patties in small groups until golden on both sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Remove the finished croquettes to a tray topped with absorbent paper and let to cool. Present with lemon slices. Keftes de Espinacha These delightful spinach with cheese croquettes are a genuine treat. The crunchy crust opens up to a creamy filling. The spinach adds a bright, somewhat green note, while the dairy offers a rich, umami richness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish. Produces 16–18 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator) 3 tbsp extra virgin oil 1 onion, finely diced 2 garlic cloves, finely chopped 100g salty cheese, shredded 80g ricotta ½ tsp grated nutmeg ½ tsp mild spice 120g breadcrumbs (about 1.25 cups), plus extra if necessary 3 large eggs Olive oil for frying (or neutral oil) Lemon slices, to serve For fresh spinach, clean it thoroughly, removing any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside. When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture. Warm the oil in a frying pan over a moderate heat and saute the onion and garlic until softened, about four minutes. Turn off the stove. Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until blended. If the mixture seems too loose, incorporate some extra crumbs. Using your hands, mold the dough into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a plate covered with wax paper. Seal and chill for at least one hour. In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes per side, turning so they are golden brown all over, then place on absorbent paper. Serve with lemon slices. Kroketes Fakes Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious bite or dish. Makes 12 45g dry lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml olive oil (half a cup) 1 large onion, finely diced 1 tsp cumin spice 1 tbsp mint leaves, diced 1 tbsp fresh parsley, chopped 1 fresh egg Pepper and salt, to taste Yogurt and fresh lemon, to garnish Place the lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils immersed if required. Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and set aside in a mixing bowl. Preheat a portion of the