🔗 Share this article Enjoy These Tasty Triple Hellenic Croquette Recipes Keftedes me Prassa Petite crispy croquettes, typically called keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek patties present a flavorful blend of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly crave-worthy. Produces 12 4 leeks 250g ground beef meat 2 large eggs 1 tbsp matzo meal 1 tbsp fresh dill, diced 1 tbsp fresh parsley, finely chopped ½ tsp paprika Oil, for frying Fresh lemon wedges, to accompany Clean the leeks well and trim off the root ends and most of the green tops. Cut lengthwise longways then into half-inch pieces. Place in a deep pan and cover with cold water, then heat over a moderate heat for about 20 mins or until tender. Drain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine completely using your palms then mold a several scoops into a croquette, shaping a bit. Set on a platter and repeat for the rest of the preparation. Warm cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the cooked patties to a plate covered with paper towel and let to cool. Offer with lemon wedges. Keftes de Espinacha These spinach with cheese croquettes are a true treat. The crunchy outside gives way to a creamy interior. The leafy spinach adds a fresh, somewhat natural taste, while the grated cheese provides a savory, savory smoothness. You can substitute the cheese with cooked, crushed spuds if you like. Makes 16–18 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler) 3 tbsp olive oil 1 yellow onion, finely diced 2 garlic pieces, finely chopped 100g hard cheese, grated finely 80g ricotta ½ tsp grated nutmeg ½ tsp paprika 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed 3 eggs Olive oil for pan-frying (or neutral oil) Lemon slices, to serve For leafy greens, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and reserve. For previously frozen spinach, completely press out extra water. Warm the olive oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about a few minutes. Remove from the flame. Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Combine well until incorporated. If the preparation looks too wet, add some extra breading. Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray covered with wax paper. Seal and cool for at least 1 hour. In a large frying pan over medium heat, preheat oil to a level of about 1cm. Cook the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then put on absorbent paper. Serve with lemon slices. Kroketes Fakes Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish. Produces 12 45g brown lentils (¼ cup) 90g burghul (0.5 cup) 125ml extra virgin oil (half a cup) 1 onion, chopped small 1 tsp cumin powder 1 tbsp fresh mint, diced 1 tbsp flat-leaf parsley, chopped 1 fresh egg Salt and pepper, to taste Creamy yogurt and lemon slices, to accompany Add the brown lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, including extra liquid to keep the lentils immersed if necessary. Add the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a mixing bowl. Warm a portion of the