🔗 Share this article Savor These Delectable 3 Hellenic Croquette Recipes Keftedes me Prassa Petite fried croquettes, commonly called keftedes, represent a beloved speciality in Sephardic culinary traditions. These particular leek fritters offer a tasty fusion of rich beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely irresistible. Makes 12 4 leeks 250g ground beef meat 2 eggs 1 tbsp matzo meal 1 tbsp dill, minced 1 tbsp parsley, finely chopped ½ tsp mild paprika Extra virgin olive oil, for cooking Fresh lemon wedges, to accompany Clean the leeks properly and trim off the roots and the bulk of the green stalk. Chop into halves lengthways then into half-inch slices. Put in a deep pan and fill with cold water, then heat over a medium heat for about 20 mins or until cooked through. Drain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine completely using your palms then form a few spoonfuls into a croquette, shaping a slightly. Set on a platter and repeat for the remaining of the mixture. Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked patties to a plate lined with absorbent paper and let to cool. Present with lemon slices. Keftes de Espinacha These spinach and cheese croquettes are a genuine treat. The golden outside gives way to a smooth interior. The spinach imparts a fresh, slightly green flavor, while the dairy gives a deep, flavorful smoothness. You can substitute the cheesy element with steamed, mashed spuds if you wish. Makes 16–18 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the fridge) 3 tbsp oil 1 yellow onion, minced 2 cloves of garlic, minced 100g hard cheese, grated 80g creamy ricotta ½ tsp fresh nutmeg ½ tsp mild spice 120g breadcrumbs (1 and ¼ cups), additional if necessary 3 eggs Oil for frying (or vegetable oil) Lemon slices, to serve When using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any remaining moisture and reserve. If using previously frozen spinach, completely remove extra water. Preheat the oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about a few minutes. Turn off the stove. Put the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Mix completely until combined. If the mixture appears too loose, incorporate some extra breading. Using your hands, form the preparation into oval croquettes somewhat larger than a walnut but smaller than an large egg, and put them on a tray lined with parchment paper. Wrap and refrigerate for at least 60 minutes. In a large frying pan over medium heat, warm oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then place on absorbent paper. Serve with lemon slices. Kroketes Fakes Featuring a crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious appetizer or main course. Produces 12 45g dried brown lentils (one-quarter cup) 90g bulgur wheat (0.5 cup) 125ml extra virgin oil (0.5 cup) 1 yellow onion, chopped small 1 tsp ground cumin 1 tbsp fresh mint, chopped 1 tbsp flat-leaf parsley, diced 1 large egg Salt and pepper, to liking Creamy yogurt and fresh lemon, to serve Place the dry lentils in a pan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to ensure the pulses covered if required. Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients completely and put aside in a bowl. Preheat half of the